Toasted Coconut Marshmallows
Prep time
Cook time
Total time
Usher a favorite childhood treat into adulthood with these Toasted Coconut Marshmallows!!
Serves: 48, 1" marshmallows
  • 1 cup unsweetened coconut
  • 1 cup powdered sugar (see notes)
  • 1 Tbsp + 1¼ tsp unflavored gelatin
  • 1 cup ice cold water, divided
  • ¼ cup honey (I used organic, raw honey)
  • 1 cup granulated sugar (I used organic cane sugar)
  • ¼ tsp salt
  • 1 egg white
  • ½ tsp vanilla extract
  • ¼ tsp coconut extract
  1. Spray the bottom and sides of an 8x8" square baking dish with nonstick spray (or use a light oil if preferred) and dust with powdered sugar. Set aside.
  2. Preheat your oven to 350 degrees F. Spread the coconut in an even layer on a rimmed baking sheet. Toast in the oven, stirring often, until golden brown -- about 4-5 minutes. Remove from the oven and set aside.
  3. In the bowl of your stand mixer or a large mixing bowl, add ½ cup ice cold water and sprinkle the gelatin overtop. Let sit to soften.
  4. In a medium sauce pan, add ½ cup of cold water with the honey, sugar and salt. Dissolve together, stirring continuously with a wooden spoon, over low heat. Once dissolved, increase the heat to medium-high and bring to a boil without stirring. Allow to boil until a candy thermometer reads 240 degrees F, about 10-12 minutes. Then turn off the heat and pour the sugar mixture over the gelatin and stir with the wooden spoon until the gelatin is dissolved.
  5. If using a stand mixer, fit with the whisk attachment and whisk -- slowly increasing speed from low to high to reduce splatter -- on high speed until white and fluffy and tripled in size, about 5-6 minutes. If using a hand mixer, follow the same process -- it'll just take a few minutes longer, about 10.
  6. In a clean bowl, whip the egg white (either with a hand mixer or with a clean whisk attachment in your stand mixer) on high speed until stiff peaks form, about 2-3 minutes.
  7. Add the egg white, vanilla and coconut extracts to the sugar-gelatin mixture once it's tripled in size and whisk until just combined. Pour the marshmallow mixture into your prepared pan, cover and refrigerate for at least 3 hours (up to overnight) to solidify.
  8. Turn the pan over onto a cutting board. Lift a corner and use a knife to gently pry a corner free. Use your hands or a spatula to work the marshmallow out of the pan. Cut into 1" cubes.
  9. Toss the remaining powdered sugar with the toasted coconut. Roll the marshmallow cubes in the coconut mixture to coat and shake off the excess.
  10. Store in a sealed container for up to a week.
I use a coffee grinder to grind my organic cane sugar into powdered sugar. About a ½ cup will do the trick for this recipe!
Recipe by Another Root at