Easy and delicious Toasted Coconut Marshmallows!. You don’t even need a candy thermometer to make these! Rolled in toasted coconut, these make great holiday gifts!
I will never forget the first time I ate a homemade marshmallow. It was the moment when I discovered what marshmallows were supposed to taste like. Since that time, it’s been nothing but homemade marshmallows for me – especially around the holidays.
This year’s marshmallow offering includes these lovely toasted coconut ones. If you are a lover of toasted coconut, you owe it to yourself to cook up a batch of these. They are Awe.Some. The recipe comes from Rosie Daykin and her cookbook Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery. Butter Baked Goods is a Vancouver bakery widely known for their homemade marshmallows.
This recipe has all the usual suspects of marshmallow ingredients, but in slightly different proportions than my usual recipe. The result was what seemed like a creamier and ever-so-slightly sweeter marshmallow, which paired perfectly with the unsweetened toasted coconut. I loved that there is no need for a candy thermometer for this recipe, instead just instructions to boil the sugar for 1 minute. I also loved the the yield of this recipe, producing about 24 one-inch+ square marshmallows in my 7×11 pan.
Homemade 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.
Toasted Coconut Marshmallows
- 1 cup water divided
- 3 Tbsp + 1 1/2 tsp. 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 tsp fine salt
- 2 Tbsp 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).
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Adapted from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery (Affiliate Link)