Toasted Coconut Marshmallows

You’re not allowed to say you don’t like marshmallows until you’ve made some at home (that’s right, no ifs ands or buts).  Storebought marshmallows and homemade marshmallows are COMPLETELY different, and you really cannot even compare the two.  Homemade marshmallows are light fluffy clouds of heaven, and these are taken to the next level by being coated on the bottom and top with toasted coconut.  The recipe calls for 7 oz of sweetened flaked coconut, but if you’re like me, you might want to make 8 oz so 7 oz of it will actually make it to the pan.  Here’s how to make these:

7 oz sweetened flaked coconut
3 envelopes unflavored gelatin
1.5 cups sugar
3/4 cup light corn syrup
2 tbsp honey
1/4 tsp salt
1 tbsp vanilla extract

Preheat the oven to 350 degrees F.  Spread the coconut out on a sheet pan:

Bake for 12-15 minutes, tossing and redistributing the coconut every 5 minutes.  Keep a close eye on the coconut…it’s sort of like caramel in the sense where most of the time goes by and it doesn’t take on any color, and then a minute later it’s brown and on the verge of burning.
In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of cold water.  Let that stand while you prep the syrup.  We’re letting the gelatin bloom and absorb liquid now so it can dissolve evenly later.

In a saucepan, combine the sugar, corn syrup, honey, salt, and 1/2 cup of water over medium heat.  Cook until the sugar dissolves, then turn the heat to high.  Cook the mixture to 240 degrees F on a thermometer.  Take it off the heat.

With the mixer running on low, slowly pour in the syrup.  Turn the mixer to high and whip for 13 minutes, then add the vanilla.  Whip for another 2 minutes.
Spread half of the toasted coconut in a 9×13 glass baking dish, then pour the marshmallow mixture on top (use wet fingers to spread it out evenly, if needed).  Sprinkle the remaining toasted coconut on top, then let the marshmallows sit out at room temperature uncovered for at least 8 hours, so they can dry out.
When you’re ready to cut them, grab the marshmallow rectangle from the pan and lay it out on a cutting board.  Use a pizza wheel to cut into squares.  Enjoy!

Click here for the printable recipe.

Adapted from Barefoot Contessa.

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13 Responses to Toasted Coconut Marshmallows

  1. Wow, those look incredible! Love the toasted coconut. Have never tried to make these at home.

  2. Ridwan says:

    looks good and Yum,,,i love coconut 🙂

  3. Caroline says:

    I can imagine homemade marshmallows tasting MUCH better, though I’ve never tried making them. These look delicious!!

  4. Laz says:

    Found your site through my friend Norma. Look forward to following your kitchen adventures here.

  5. THOSE LOOK SO GOOD! I want some. Like now.

  6. Meg says:

    Um, will you want to punch me if I admit it never even occurred to me that you could make marshmallows at home? These look awesomeeee!

  7. I never thought of making marshmallow… these look really really lovely.

  8. Sharon says:

    Do you know how to make vegan marshmallows? No gelatin!

  9. alyssa says:

    I bookmarked Ina’s recipe a long time ago but haven’t gotten around to trying it. These look great and more simple than I imagined. Thanks for sharing!

  10. Ooh, my hubby would love these!
    Have a super weekend.
    🙂 Mandy

  11. Ann says:

    This is FABULOUS! I completely agree with you – there is NOTHING like homemade marshmallows! I made some one winter and we drank hot chocolate by the bucket just to have the marshmallows! I’ve never added coconut, tho….delicious!

  12. I’ve never had homemade marshmallows- but I do love store bought ones! Had some s’mores last night, actually! But I will have to give them a try. I hear they’re a lot of work but you made them look so simple! Plus I loooove coconut!

  13. Looks good! I intend to make marshmallows for the first time but every time I think of it is on a rainy day!

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