These homemade toasted coconut marshmallows are so easy, you don’t even need a candy thermometer to make them! These homemade marshmallows make great holiday gifts!
These homemade toasted coconut marshmallows make a perfect holiday gift, as they are all at once pretty, handmade and tasty. They are also such a treat for anyone afraid to tackle making themselves at home.
Bag them up and tie with a pretty bow and keep them around for giving. They are also great for party or wedding favours throughout the year.
Ingredients and Substitutions
Coconut – the recipe specifies unsweetened coconut, as the marshmallow itself is sweet. Using sweetened coconut may make it overly sweet overall.
Corn Syrup – corn syrup is highly recommended for a number of reasons. First, it is neutral tasting. Secondly, corn syrup is an invert sugar, which is critical to prevent sugar from crystallizing curing the heating process. Light corn syrup is recommended for both the lighter flavour and colour.
- I loved that there is no need for a candy thermometer for this recipe, instead just instructions to boil the sugar for 1 minute. A great homemade marshmallow recipe to use if you don’t have a candy thermometer.
- I also loved the the yield of this recipe, producing about 24 one-inch square marshmallows in my 7×11 pan. A 9×9-inch square pan could also be used for this recipe.
- The marshmallow making process goes more smoothly if you have all your ingredients and tools out and at the ready.
- Do be careful when working with the hot sugar syrup, as it can burn skin easily. That part is definitely not kid-friendly.
Making Ahead, Storing and Freezing
Homemade marshmallows keep incredibly well. Store in an airtight container for several weeks.
For longer storage, freeze up to 3 months!
Get the Recipe: Toasted Coconut Marshmallows
- 1 cup water, divided
- 3 Tablespoons + 1 1/2 teaspoons unflavored powdered gelatin, (3 envelopes - envelope is 1/4 oz. each for 3/4 oz. total)
- 2 cups granulated white sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon fine salt
- 2 Tablespoons pure vanilla or vanilla bean paste
- 2 cups unsweetened shredded coconut
- Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (I cut mine to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)
- In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle the gelatin over. Let stand.
- In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water. Stir until sugar dissolves and mixture begins to boil. Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute. Remove from the heat. (*I like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer).
- Turn the mixer to low and mix the gelatin a bit to loosen. Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl. Continue to mix on low until all the sugar mixture is added.
- Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
- Transfer the mixture to the prepared baking pan (a silicone bowl scraper works like a charm for thiand use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners. Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.
- Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down. Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.
- Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
- Meanwhile, pre-heat oven to 325° Spread coconut out evenly on a baking sheet. Cook for 5-8 minutes, stirring regularly, until coconut is a uniform golden brown colour. Remove from oven and transfer to another baking sheet to cool.
- When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan. Remove the plastic wrap from the top and fold down the parchment on the sides. Using a pizza cutter or a large knife, cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the cooled, toasted coconut on the baking sheet. Allow marshmallows to sit in the coconut to dry slightly before packaging up (30 - 45 minutes).
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!