toasted coconut marshmallows
Our toasted coconut marshmallows are puffy, soft, pillowy morsels that get coated in toasty bits of coconut. The coating is a little chewy, a little crispy, and very flavorful.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 64
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups unsweetened shredded coconut
- 3/4 oz unflavored gelatin powder (2 tbsp + 3/4 tsp, or 3 1/4-oz envelopes)
- 1 cup (8 oz) cold water, divided
- 2 tsp vanilla extract
- 3/4 tsp coconut extract
- 1 3/4 cup (12 oz) granulated sugar
- 1/2 cup (5 1/2 oz) light corn syrup
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 325°F. Line a baking sheet with foil.
- Spread out coconut in an even layer. Toast, stirring every few minutes, until golden brown and fragrant, about 5 minutes (watch closely). Transfer to a bowl to cool.
- Lightly butter a 9-inch x 9-inch baking pan and line it with a parchment paper sling; butter the parchment and sprinkle surface with 1/2 cup of toasted coconut.
- Place 1/2 cup water, vanilla extract, and coconut extract in the bowl of a stand mixer fitted with a whisk attachment. Stir gelatin into the water and let sit, undisturbed, to bloom and soften.
- Combine remaining 1/2 cup water, sugar, corn syrup, and kosher salt in a medium heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed, to wash off stray sugar crystals.
- Increase heat to medium-high and cook, without stirring, until an instant-read thermometer registers 250°F, about 5 minutes. Remove from heat and let cool to 220°F, about 5 minutes.
- Turn mixer on low and, with the mixer running, slowly pour in hot sugar syrup to melt the gelatin. Increase speed to medium-high and whip until fluffy, tripled in volume, and very thick, about 10 minutes.
- Pour into prepared pan and smooth into an even layer. Sprinkle surface evenly with another 1/2 cup of toasted coconut. Cover loosely with foil and let it sit undisturbed until completely set, about 2 hours in the refrigerator or 8 hours at room temperature.
- Invert the marshmallows onto a large cutting board, peel off the parchment paper, and cut into 1-inch squares. Press all the cut edges into the toasted coconut to prevent marshmallows from sticking and wash the knife every few cuts if needed.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 47
- Sugar: 7.4g
- Sodium: 8.2mg
- Fat: 1.7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7.8g
- Fiber: 0.4g
- Protein: 0.5g
- Cholesterol: 0 mg
Find it online: https://www.withspice.com/blog/toasted-coconut-marshmallows/