With Sweet Dreams and Even Sweeter Days

Wednesday, November 14, 2012

Toasted Coconut Marshmallows

As most of you probably already know, those here on the east coast got hit pretty badly from Hurricane Sandy.

For all intensive purposes my area got off easy, but watching our beloved Jersey Shore get destroyed and hearing about the trouble New Jersey and New York are still in with power outages was and is still horrible.  Our thoughts go out to them completely.

In preparing for what people around here were calling Frankenstorm and The Storm of the Century, I figured I would get use out of my oven before we inevitably lost power, and whipped up my first batch of marshmallows ever.

These were so much easier than I anticipated and got better and better every day they sat.  So by the 4th day of being stuck inside due to weather.... when everyone was eating easily four of these a day..... I think we knew we had a winner.

Dropped in a hot chocolate to give it a twist or enjoyed on their own, these are too simple and enjoyable to pass up.

My only regret is that I didn't get to make a toasted coconut s'more out of these.  I have a feeling though they'll be making another appearance soon.  


Toasted Coconut Marshmallows
Servings: One 8x8 or 9x9 inch pan


- 2 cups unsweetened natural dried coconut
- 3/4 oz unflavored gelatin
- 1 cup water (divided)
- 1 cup light corn syrup
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/2 teaspoon coconut extract (all I could find in my area was imitation and it worked great)


Preheat oven to 350 degrees F.  Toast the coconut on a parchment lines baking sheet until golden, stirring frequently, 7-10 minutes.  Oil a 9 or 8 inch square baking pan and sprinkle the bottom with 1/2 cup of the toasted coconut.

In the bowl of an electric mixer sprinkle gelatin over 1/2 cup water and let soften while making syrup.

In a small heavy saucepan heat sugar, corn syrup, salt, and remaining 1/2 cup water over low heat, stirring until sugar has dissolved.  Bring to a boil over medium heat without stirring (wash down any crystals built up on the sides of the pan with a pastry brush dipped in cold water).  Place thermometer in pan and continue boiling until soft ball stage (240 degrees F) has been reached.  Remove from heat and let stand until bubbles dissipate.  

With mixer on low speed, pour hot syrup into gelatin in a thin stream down the side of the bowl.  Increase the speed to high and beat until thick (about 15 minutes).  Add in extracts and beat one minute more.  

Spoon marshmallow over coconut in pan and pressed evenly with dampened fingers to smooth top.  Sprinkle top with another 1/2 cup coconut.

Let stand at room temperature until firm, about 2 hours.

Run a sharp knife around the edges and invert onto a cutting board.  Cut 3/4 wide strips and then cut each strip into 3/4 inch squares.  Put remaining coconut in a bowl and toss marshmallows a few at a time to cover the sides.  Store in a single layer at room temperature (or layers separated by wax or parchment paper) in an airtight container.  These only get better as the sit.  Enjoy.

Recipe adapted from: Gourmet and Epicurious


  1. Was looking forward to making these today but you don't have the sugar amount in the ingredients list!! Really bummed because I have the rest measured and ready to go. Can you please update!

    1. The recipe, as written, is correct! There is no granulated sugar - corn syrup works as a sweetener without messing up the texture of the marshmallows! Hope this helps. Thanks for commenting and come back anytime! :)

      - Mary