toasted coconut marshmallows piled on a plate.
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coconut in a skillet.
coconut toasting in a skillet.
toasted coconut in a large glass dish.

I like to roll the cut sides of the marshmallows in powdered sugar giving them that texture we are all used to from store bought marshmallows.  It keep them from sticking together.  FYI:  If you didn’t want to use the coconut, you could just use powdered sugar on the bottom of your baking dish and again on the top.

Marshmallows being rolled in powdered sugar.
marshmallow on a beater.

Spread out the marshmallow mixture with a spatula so it is completely spread across the dish and into the corners.  With damp hands (not wet), smooth the top.  Put the rest of the toasted coconut evenly over the top of the marshmallow.  Put on the kitchen counter and let it sit overnight.

marshmallow spread in a dish.
marshmallows in a baking dish before cutting.
toasted coconut marshmallows on a cutting board.
toasted coconut marshmallows in plastic containers.
toasted coconut marshmallows piled on a plate.

Toasted Coconut Marshmallows

If you haven't tried making homemade marshmallows, now is the time. These tasty treats are easy to make, easy to ship and are the perfect gift.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Candy
Cuisine General
Servings 36 Served
Calories 1 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 7 Oz. Sweetened shredded coconut, toasted
  • 3 Packages unflavored gelatin
  • 1 ½ Cups of granulated sugar
  • 1 Cup Light corn syrup
  • ½ Tsp. Salt
  • 1 Tbsp. Vanilla extract
  • Confectioners’ sugar

Instructions
 

  • Put half the toasted coconut in an 8 x 12 inch non metal pan (or put parchment paper in a metal pan and let the paper hang over the sides for easy lifting when the marshmallows are done.)
  • Combine the gelatin and ½ cup of cold water in the bowl of a stand mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  • Make the syrup. Combine the sugar, corn syrup, salt and ½ cup water in a small saucepan and cook on medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick. That should take about 15 minutes. Add the vanilla and salt and mix thoroughly.
  • Put the marshmallow mix on top of the coconut prepared pan. Smooth the top of the mixture with damp hands. Top with the second half of coconut.
  • Allow to dry uncovered at room temperature overnight.
  • Remove the marshmallow square from the pan and cut into individual squares. Roll the sides of the marshmallows not covered in coconut in the confectioner’s sugar. You can store these at room temperature or pack them up as gifts.
Keyword candy
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5 from 2 votes (2 ratings without comment)

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