Good Eats and Sweet Treats from My Small Boston Kitchen

Toasted Coconut Marshmallows

In all my time in the kitchen, I’ve never made marshmallows. I’m not a big marshmallow eater, and never caught on to the gourmet marshmallow trend (was that even a thing?), so it’s never been really high on my priority list. That said, it is something I’ve always wanted to tackle, and for this month’s Secret Recipe Club, I finally did!

I was assigned Lisa’s blog, Authentic Suburban Gourmet, and it took me nearly a week to go through all of her recipes and to finally settle on just one to make. She has loads of really awesome recipes, covering a range of different types of recipes. Given the hot, hot, HOT weather here in Boston lately, I contemplated making her Ginger Zen Martini, and was also completely smitten with the idea of Gruyere and Bacon Stuffed French Toast. In the end, it was these Toasted Coconut Marshmallows that won, but I’ll be back to try those other things!

Toasted Coconut Marshmallows

I didn’t have enough coconut or gelatin in the house, so I ended up making a half recipe in a 9 x 5 pan, and it worked perfectly. It was a bit tricky measuring out half of a gelatin packet though, so unless you have a very accurate scale I’d advise going with a whole recipe. I have included instructions for a whole recipe below, for simplicity sake.

Toasted Coconut Marshmallows

These marshmallows are simple on their own, flavored only with vanilla, so you could definitely change up the flavors easily if coconut isn’t your thing. I liked the added nuttyness and texture with the coconut, but already have plans for making my next batch of marshmallows with new flavors. Chocolate, anyone?

Toasted Coconut Marshmallows

I had a lot of fun making these, though they are QUITE a mess! After they’d finished whipping in my stand mixer, I has sticky marshmallow everywhere, and getting it out of the bowl and into the pan to set was good for a laugh. But Kevin and I did a lot of finger-licking, and I can always go for some of that.

Toasted Coconut Marshmallows


  • 4 cups finely shredded sweetened coconut
  • 3 envelopes unflavored gelatin
  • 3/4 cup water
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with tin foil, and spread coconut evenly over it. Toast coconut on a baking sheet in the oven, stirring occasionally, until uniformly golden, about 7 minutes. Remove from oven and cool. If clumps have formed, gently break apart with your hands. Set aside.
  3. Lightly oil a 9-inch square baking pan, and set aside.
  4. Place 1/2 cup water in bowl of a stand mixer, and sprinkle gelatin over the top. Let soften while making the syrup.
  5. Combine sugar, corn syrup, remaining 1/4 cup water, and salt in a heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Once dissolved, increase heat to medium, and bring mixture to a boil. Insert a candy thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.
  6. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Some of the syrup will get stuck to the side of the bowl 0 don't worry about that. Once all of the syrup has been added, increase mixer speed to high and beat until very thick, about 15 to 20 minutes. Add vanilla extract and beat for 1 minute more.
  7. Sprinkle bottom of prepared pan with 1/2 cup toasted coconut. Spoon marshmallow mixture over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky). Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. If you'd like, you can place it in the refrigerator for about 15 minutes to help it set, then remove it to finish setting on the counter.
  8. Once marshmallows are completely set, cut into one inch squares and cover the sides with the remaining toasted coconut. Store in an airtight container.

7 Responses to “Toasted Coconut Marshmallows”

  1. debbidoesdinnerhealthy says:

    I’ve never made marshmallows before! Love these with the toasted coconut! I’ll have to give it a shot!

  2. Eliotseats says:

    I have attempted marshmallows once and only once. It was not a pretty sight.

    These look delicious, though. Kudos!

  3. Lisa says:

    Love that you made marshmallows! Glad that you enjoyed exploring my blog and you certainly picked a winning recipe. They are a tad messy but worth it in the end. Glad to be part of SRC with you. Hope you have a great week and look forward to browsing your blog.

  4. Karen - Cinnamon Freud says:

    I have always wanted to try making homemade marshmallows- yours look like they came out great!

  5. Sacha says:

    I’m not a big marshmallow eater either, but I like them in things and homemade is like a completely different thing that store-bought—so much fresher. I like the addition of coconut not just for flavor but also to give the marshmallows texture.

  6. Bea Long says:

    OMG I am in love with the coconut marshmallows!!!

  7. Deanna Segrave-Daly says:

    These are SO impressive – love love the toasted coconut on the outside. I made homemade marshmallows once (orange flavored) and vowed I never would again – they tasted amazing but were so so SO messy & sticky! But I swear I might cave because of this yummy recipe (I adored coconut 🙂

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