The Best Toasted Coconut Marshmallows

Simply the best coconut marshmallows with coconut flavor INSIDE and OUT! I fold untoasted coconut into the marshmallow mixture and then coat the set marshmallows with toasted coconut as well.

I also show how to pipe these as well. If you’re a fan of coconut, you’ll LOVE these nutty, delicious, melt-in-your-mouth fluffy toasted coconut marshmallows!

• Why this recipe works
• Recipe testing
• Ingredients you’ll need
• How to make toasted coconut marshmallows
• How to make piped coconut marshmallows
• My best recipe tips
• Storage

Since I shared my recipe for homemade marshmallows years ago, there was one question that came up often from my readers. Can I make coconut marshmallows with this recipe?

Yes, you absolutely can! And I’m going to show you how to make the most amazing toasted coconut marshmallows at home.

Easy, melt-in-your-mouth soft and fluffy, and delicious. And just as foolproof as my base recipe.

Why this recipe works

• So much more flavorful, with even MORE coconut flavor ! These ‘mallows have coconut THROUGHOUT to give you extra coconut flavor! Most coconut marshmallow recipes only have toasted coconut on the outside of the marshmallow.
• I share TWO methods to make coconut marshmallows . Cut marshmallows and piped marshmallows.
• The two techniques give you the option to add even MORE toasted coconut on the outside.
• A foolproof recipe based on my reader-favorite, step by step basic vanilla marshmallows recipe .
• You can make these without a candy thermometer too.
• No gummy, wet marshmallows. These are light, fluffy, melt in your mouth soft .

Recipe testing

There were several issues I wanted to test before sharing this recipe. Many recipes call for the marshmallows to be coated in toasted coconut, but it’s not so easy to generously coat the sides of a marshmallow after it sets.

Setting marshmallows and cutting them into smaller portions is the easier method.

The toasted coconut doesn’t stay and quickly falls off the sides of the marshmallows. Since the flavor comes from the coconut coating in these, they don’t really carry much coconut flavor over time.

So, I wanted to make actual coconut marshmallows that incorporated coconut flavor in the marshmallow itself . Even if the coconut coating falls off, these have nothing but delicious, nutty, coconut flavor throughout.

I also wanted to find a way to completely coat the marshmallows with toasted coconut, without any falling off later.

So, I also experimented with piping the marshmallows and coating them while they were sticky.

These marshmallows are completely coated in coconut, and are absolutely bursting with coconut flavor ! However, it is a more time-consuming process.

I decided to lead with the easier option of setting the marshmallows and cutting them for this recipe.

However, I provide instructions on how to pipe and coat individual marshmallows in the recipe notes for those of you who’d like a challenge!😊

Ingredients you’ll need

• White sugar
• Corn syrup or honey
• Water (for the sugar syrup)
• Gelatin (powdered gelatin)
• Water (for the gelatin)
• Vanilla (for flavor)
• Salt (for flavor)
• Sweetened coconut (shredded)
• Coconut extract (optional – I don’t use this here, but you can if you want to)

Ingredient notes

If you don’t want to use corn syrup (or an alternative), you can check my homemade marshmallow recipe for how I adapt the recipe to make it without corn syrup.

I use powdered gelatin , as it’s widely available. I use a bloom 225 gelatin powder. Agar agar is not a suitable alternative for gelatin in this recipe, unfortunately.

I use shredded sweetened coconut in two ways here.

• I blend some untoasted coconut into a fine texture and fold it through the marshmallow to add coconut flavor throughout.
• The remaining amount is toasted in the oven and used to coat the marshmallows (bottom of the pan as well as top of the marshmallows). And finally on the sides after they are cut.
• However, if you choose to pipe the marshmallows, you will need more of the coconut, so that you have more than enough to toss the marshmallows in, AND cover the marshmallows as they set.

I do not use coconut extract, but this is always an option if you want to add coconut flavor. The resulting flavor will depend on the taste of the coconut extract.

How to make toasted coconut marshmallows

Step 1 – Prepare the coconut

Blend a portion of the shredded sweetened coconut in a small blender to grind it into a finer texture (image 1) . Alternatively, you can use unsweetened finely shredded coconut too.

Place the remaining sweetened coconut on a lined half sheet pan. Evenly spread it out. Preheat the oven to 300 F and place the half sheet pan in the oven.

Mix the coconut every 2 – 5 minutes to prevent it from burning. The time to toast the coconut depends on how much coconut is in the tray and size of the coconut shreds.

It takes about 20 minutes for me. Once toasted, remove the coconut from the oven and let it cool down to room temperature (image 2) .

Step 2 – Bloom gelatin and prepare ingredients

Measure and set aside the ingredients, making sure that nothing is contaminated with any kind of fat.

In the mixer bowl, place the water for the gelatin, and sprinkle the powdered gelatin into the bowl (image 4) . Stir to saturate the gelatin in the water and let it bloom for at least 10 minutes to absorb all the water.

Line a 9 x 9 inch pan with parchment paper and sprinkle some of the toasted coconut on the bottom in an even layer. Set aside (image 3) .

Step 3 – Heat the sugar syrup

Place the sugar, corn syrup (or substitute), and water in a saucepan (image 5) . Stir to saturate the sugar in water (image 6) .

Heat the sugar syrup over medium heat and bring it to a simmer (image 7) . Swirl the pot instead of stirring to evenly heat the syrup.

Place a lid on the pot and let the syrup simmer for about 2 minutes (image 8) . This should wash down any undissolved sugar on the sides of the pot (image 9) .

After simmering, the sugar should be completely dissolved.

Continue to heat the syrup mixture until it registers between 240 – 245 F. I like to make sure it reaches about 242 F (image 10) . This is the firm ball stage. This is key to giving your marshmallows the right texture when they set. You can also check this guide on cooking sugar for more information.

Once the sugar syrup has reached the right temperature, remove from the heat and let the bubbles subside for a few seconds.

Step 4 – Make the marshmallow mix

Place the mixer bowl (with the bloomed gelatin) in your stand mixer with a whisk attachment. Whisk on low to break up the gelatin, and add the salt as well.

Then slowly pour the (VERY HOT) sugar syrup into the gelatin mixer (image 11) . Avoid the whisk so that the syrup doesn’t splash back. After you add all the syrup, gradually increase the speed to maximum (image 12) .

Whisk the marshmallow mixture for about 5 – 7 minutes, until the mixture has fluffed up and transformed into a light, fluffy white mixture (image 13) . It should look like a glossy meringue at soft peaks.

Step 5 – Add flavoring

After the mixture has reached the right consistency (after at least 5 minutes), add the vanilla and the finely ground coconut and whisk for a further 1 – 2 minutes to mix it in (image 14) . Then stop whisking the mixture.

While the mixer bowl is still warm to the touch, use a clean spatula to fold the mixture to ensure the vanilla and coconut are mixed well (image 15) . Don’t be too aggressive in mixing the coconut because it can deflate the marshmallow mixture.

Step 6 – Set the marshmallows

Scrape the mixture into the prepared pan. I like to add a layer on top of the toasted coconut first (image 16) and then add the remaining mixture on top. Spread the mixture with an offset spatula (image 17) .

Liberally sprinkle more of the toasted coconut on top (image 18) and gently press it down on the mixture so that it sticks (image 19) . Make sure the whole surface is covered. You can also place a parchment paper on top.

Set aside to set for about 6 hours.

Step 7 – Cut and coat marshmallows

After the marshmallows have set, remove them from the pan. Carefully remove the parchment paper (image 20) , and use a sharp knife to cut the marshmallow block into smaller squares (image 21) .

Roll the sticky sides in more toasted coconut. There is a chance that the coconut flakes may not stick properly to the sides (image 22) , as it won’t be sticky enough. Here’s a comparison between cut marshmallows and the piped marshmallows (image 23) .

You can also roll the sides in smaller shredded coconut for a better chance of making more coconut stick to the marshmallows.

Or you can simply roll them in a cornstarch / confectioner’s sugar mixture.

Once the marshmallows are coated, you can store them in an airtight container.

How to make piped coconut marshmallows

If you want to make piped toasted coconut marshmallows instead, here’s how.

Instead of a 9 x 9 inch pan, spread a generous layer of toasted coconut on a parchment paper lined half sheet pan (image 24) , with more toasted coconut available to toss and coat marshmallows in.

When the marshmallow mixture is ready, scrape the mixture into piping bags (image 25) . I use two 18 inch piping bags.

• The warm marshmallow mixture will flatten once piped because the mixture will flow more.
• If you allow the mixture to cool down a little , the marshmallow mixture will be better at holding its shape.
• If the mixture cools down too much , it will be harder to pipe, and the marshmallow will look rough and uneven, rather than smooth and shiny.

However, for this purpose, I don’t really care that the marshmallows flatten while warm. So, some of my piped marshmallows look like UFOs, and some look like oval eggs. They both taste just as delicious!

With a round tip that’s about 1 cm / 1/2 inch wide (or with a simple hole cut at the tip of the pastry bag), the marshmallow mixture can be piped directly onto the toasted coconut, and then cut it with a scissor when you get the size you like (image 26) .

Pipe about 2 – 4 mounds of marshmallows and then sprinkle toasted coconut on top (image 27) . Then with a light hand, move the marshmallow in the toasted coconut to ensure it’s completely coated (image 28) . Set these marshmallows aside on another lined half sheet pan.

Repeat the process of piping the marshmallows and coating them in small batches until you use up all of the mixture.

Piping and coating marshmallows is easier with two people, but can be done by one person too.

Just work quickly so that the marshmallow mixture doesn’t cool down too fast.

Keep the coated marshmallows in a separate pan and cover the sheet pan with plastic wrap and let it cure for 4 – 6 hours (image 29) .

Then store them in an airtight container, or enjoy!

My best recipe tips

• You can check out my homemade marshmallows post for ALL the tips on making perfect, fluffy, foolproof marshmallows.
• Do not skip or guess the temperature of the sugar syrup . Either use a digital / candy thermometer or perform the water test (that I explain in my basic marshmallows post) to make sure it’s at the correct stage. If the syrup doesn’t reach this temperature, the marshmallow won’t whip properly and will be sticky.
• Make sure no fat or grease gets mixed in with the marshmallow mixture before adding the coconut flakes. Any grease on the bowl or utensils can cause the mixture to not fluff up properly.
• Toasting the coconut at a lower heat in the oven will give you better control and evenly toasted coconut. Stirring the mixture frequently will also ensure even toasting.
• I prefer a mix of toasted and untoasted sweetened coconut flakes , which you can do as well.
• Adding coconut flavor directly to the marshmallow mixture will give the marshmallows a nutty, sweet flavor, even without the toasted coconut coating.
• Piping and coating marshmallows take longer , but allows better coverage of toasted coconut on the sides. Getting the consistency right is all about letting the mixture cool down just enough and then working quickly. If you’re comfortable with piping marshmallows this way, then I recommend giving this method a try!
• But if you’re a beginner, I recommend the easier and faster method of setting the marshmallows first in a prepared pan and then cutting them into squares.

Storage

These toasted coconut marshmallows should be stored in an air-tight container.

These will last 1 – 2 months at room temperature . The shelf-life of these marshmallows is shorter because of the coconut.

The toasted coconut will become stale over time, and the marshmallows won’t taste as good.

Recipe

Toasted Coconut Marshmallows

Ingredients

Marshmallow mixture

• 400 g white sugar 2 cups ( increase to 500 g / 2½ cups if you’re not using corn syrup or honey)
• 100 g corn syrup or honey about ⅓ cup (check recipe notes below for more 1:1 invert sugar substitution options)
• 120 mL water ½ cup, for the sugar syrup
• 120 mL water ½ cup, to bloom the gelatin
• 18 g gelatin powder 6 tsp / about 2.5 - 3 packets of Knox gelatin
• ¼ tsp kosher salt / sea salt
• 2 tsp vanilla extract
• 300 g sweetened shredded coconut divided

Instructions

Prepping the coconut + toasting coconut

• Place about ¼ of coconut (about 75 g) in a small blender and pulse to make it into a finer mix. Set this coconut mix aside, as we will add it to the marshmallow mixture. 300 g sweetened shredded coconut
• Toasted coconut - Preheat the oven to 300°F. Line a baking sheet with parchment paper and spread the remaining coconut evenly. Place the baking tray in the preheated oven. 300 g sweetened shredded coconut
• Mix the coconut in the tray with a spatula every 2 - 5 minutes to make sure that it toasts evenly without burning. This can take anywhere between 10 - 30 minutes, depending on the size of your baking tray and the material it’s made out of.
• Once the coconut is toasted (or partially toasted) to your liking, remove it from the oven and let it cool down completely.

Prepping the pan

• Line a 9 x 9 inch pan with parchment paper (use butter to keep it in place). Sprinkle some of the toasted coconut evenly on the bottom of the pan. Make sure to leave enough for the top and sides of the marshmallows. Set aside until needed.

Marshmallow mix

Blooming the gelatin

• Place the water in the mixer bowl. Sprinkle the gelatin over the water and stir to saturate the gelatin in the water. Set it aside for at least 10 minutes while you get the syrup and the pan ready. 120 mL water, 18 g gelatin powder

Making the sugar syrup

• Place the sugar and water in a pot. Add the corn syrup or honey (or other invert sugar substitute). Stir very gently until the sugar is moistened and mixed with the water. 400 g white sugar, 120 mL water, 100 g corn syrup or honey
• Heat over medium / medium high heat until the sugar syrup starts to simmer. Gently swirl the pan to evenly distribute the heat, and to help dissolve the sugar.
• When the syrup comes to a boil, cover the saucepan with a lid and lower the heat to medium / medium low to simmer the syrup. Let the syrup simmer for about 2 minutes, without lifting the lid off the saucepan.
• After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the sides of the saucepan. If there are crystals on the sides, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.
• Clip the sugar thermometer to the side of the saucepan to monitor the temperature, or if you have an instant read thermometer, check the sugar syrup temperature every few minutes.
• Continue to cook the sugar syrup on medium / medium high heat until it reaches the correct temperature. Gently and frequently swirl the pan to ensure the syrup is cooking evenly.

Heating the syrup to the correct temperature

• The sugar syrup must be heated to between 240 - 245°F.
• For most climates, around 242 - 243°F works great. If you live in a cold, dry climate, heat the syrup to 240°F. If you live in a hot, humid climate, heat the sugar syrup to 245°F. Check recipe notes for more information.
• If you don’t have a sugar thermometer , please check the sugar stage every 5 minutes with the cold water test until it reaches the firm-ball stage. (Please read the notes in my basic marshmallows post to learn how to do this.)
• When the sugar syrup reaches the correct temperature, remove it from the heat and let the bubbles subside for a few seconds.

Making the marshmallow mix

• Place the bowl with the bloomed gelatin in the mixer with a whisk attachment. Whisk the gelatin on medium speed for a few seconds to break it up. Add the salt to the gelatin as well. ¼ tsp kosher salt / sea salt
• While the mixer is running on medium / medium low speed, carefully stream in the sugar syrup. Do not dump it all at once.
• Do not pour the syrup directly on the whisk to avoid splash back, and instead pour it along the wall of the bowl. Pour in all of the sugar syrup and the heat should dissolve all of the gelatin.
• Increase the speed to high (9 or 10), and whisk the mixture for at least 5 - 6 minutes. The marshmallow base should increase about 3 times in size and become white, fluffy, and smooth. It should look like a very fine, glossy, thick meringue.
• Once the mixture has tripled in volume (minimum of 5 minutes of whisking), lower the whisking speed to medium and add the vanilla extract AND the finely ground sweetened coconut that we set aside earlier. After adding the vanilla and coconut, increase the speed again and whisk for a further 1 - 2 minutes until the vanilla is mixed through. 2 tsp vanilla extract
• The total whisking time can be between 5 - 8 minutes.
• Since it’s easier to spread the marshmallow mixture while it’s warm, stop whisking the marshmallow mix while the bowl is still warm to the touch.
• Using a clean spatula, fold the mixture while still warm to make sure the vanilla and coconut have evenly mixed through the marshmallow mix.

Spread and set the marshmallow

• Scrape some of the marshmallow mixture into the 9 x 9 inch pan to cover the toasted coconut at the bottom. Then add the remaining marshmallow mixture into the pan and spread it evenly inside the pan using an offset spatula.
• The marshmallow mixture will thicken and get sticky as it cools down. Cover the spatula with a thin layer of butter / shortening to make it easier to spread the sticky marshmallow if needed .
• Sprinkle most of the remaining toasted coconut on top of the marshmallow mixture, making sure to completely cover the surface. Press down very gently to help the coconut stick to the surface, (but don’t “drown” the coconut in the marshmallow mix).
• Place a parchment paper square on top to cover the surface if needed to make sure the marshmallow isn’t exposed to air.
• Set the coconut marshmallow aside to let it set / cure for at least 6 hours at room temperature. Do not put the marshmallow mix in the fridge. When the marshmallow mixture has cooled to room temperature, you can loosely cover it with plastic wrap as well.

Cut the marshmallows

• Turn the set marshmallow block out onto a work and cutting surface. To keep the sides sticky, do not use cornstarch. Gently remove the parchment paper. The marshmallow block might be stickier because the surface isn’t dusted with cornstarch. Alternatively, you can place some toasted coconut on the surface instead.
• Cut the block into evenly shaped squares. You can cut the block in a 7 x 7 configuration or 8 x 8 configuration for smaller marshmallows.
• To get clean, neat cuts, lightly grease the blade of your straight blade knife or scissors. Scrape off any marshmallow residue that sticks to the blade frequently and re-apply the grease to keep it from sticking to the marshmallow.
• Toss the cut marshmallows in more toasted coconut (or cornstarch) and store in an airtight container.

Notes

How to pipe coconut marshmallows

1. If you want to make piped coconut marshmallows, you will need to use more sweetened coconut. I use about 500 - 600 g shredded sweetened coconut, as you will need more for piping and coating.
2. Once the marshmallow mixture is ready and the finely shredded coconut is mixed through, scrape the mixture into piping bags while it’s still warm.
3. I use 2 x 18 inch piping bags. 3 bags might be easier to manage though.
4. Twist and close the piping bags so that the marshmallow mix won’t dry out. Let the mixture cool down slightly for a few minutes while you get the trays ready.
5. Prepare two trays by lining them with parchment paper. Then sprinkle one with a generous layer of toasted coconut, and keep the other as is.
6. Attach a piping bag with a round tip (1 cm / 1/2 inch), or cut the tip of the piping bag to make a similar-sized hole.
7. Pipe a dollop of the mixture on top of the toasted coconut and cut the mixture off using scissors. If the mixture is too runny (too warm), let it cool down slightly before trying again.
8. Pipe about 2 - 4 mounds, and then quickly sprinkle toasted coconut on top, and toss the marshmallow in the coconut to completely coat them. Using a light hand and making sure it’s mostly covered in coconut will prevent your fingers from sticking to the marshmallows.
9. Place the coated marshmallows in the second tray.
10. Repeat with the remaining marshmallow mixture. Work quickly to prevent the marshmallow mix from cooling down too much and setting in the piping bag.
11. Cover the coconut covered marshmallow with any remaining loose toasted coconut or cornstarch. Let the marshmallows set and cure for 6 hours.
12. Store in an airtight container, or enjoy!

Invert sugar options

Notes on how to adapt the recipe

More helpful information

Marshmallow flavor variations

• Vanilla marshmallows
• Chocolate marshmallows
• Coffee marshmallows
• Ube marshmallows
• Lemon marshmallows - add lemon zest to the sugar syrup. Substitute 1/4 cup of the water used to make the sugar syrup with strained lemon juice. Then proceed as normal with the rest of the recipe.
• Peppermint marshmallows
• Butterscotch marshmallows
• Tahini marshmallows
• Chocolate chip mint marshmallows - add 1/2 cup of grated milk chocolate (or finely chopped chocolate) and 2 tsp of pepper mint extract to the marshmallow base and mix to combine.
• Unicorn marshmallows - you will need to work quickly for these. Divide the marshmallows into 3 portions. Color each portion with pink, blue, and purple. Swirl the colors together and spread them in the prepared pan.
• Orange blossom marshmallows with pistachios
• Butterscotch swirled marshmallows

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Toasted Coconut Marshmallows https://www.theflavorbender.com/best-toasted-coconut-marshmallows/