Active Time
1 hr
Total Time
3 1/4 hr (includes setting time)
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.
Ingredients
Makes about 4 dozen candies
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Step 3
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Step 4
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Step 5
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
Step 6
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Step 7
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Step 8
Let stand, uncovered, at room temperature until firm, about 2 hours.
Step 9
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Step 10
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
· Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. · To avoid stickiness, try to make marshmallows on a dry day.
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Reviews (34)
Back to TopHelp! So delicious I can’t stop eating them! I put these in my coffee and hot chocolate too—even with the coconut nut. I’ve made them with tiny chocolate chips, crumbled biscotti and dipped in chocolate. Yes, there’s no way to scrape all the marshmallows out of the mixing bowl but then I’ll just try to eat that too and, oh, I put some on the brownies I make. Happily I haven gained a pound.
Ellinrose
New Orleans
1/5/2022
I made these over the weekend . I absolutely love anything with coconut. Toasting the coconut made my kitchen smell so good when I pulled it from the oven. My only complaint is that I feel like so much of the marshmallow stays in the stainless steel mixing bowl no matter how fast I work to get it in the pan when it's done.
JenniferKurth
Lexington, Kentucky
2/25/2020
I made these over the weekend . I absolutely love anything with coconut. Toasting the coconut made my kitchen smell so good when I pulled it from the oven. My only complaint is that I feel like so much of the marshmallow stays in the stainless steel mixing bowl no matter how fast I work to get it in the pan when it's done.
JenniferKurth
Lexington, Kentucky
2/25/2020
I made these over the weekend . I absolutely love anything with coconut. Toasting the coconut made my kitchen smell so good when I pulled it from the oven. My only complaint is that I feel like so much of the marshmallow stays in the stainless steel mixing bowl no matter how fast I work to get it in the pan when it's done.
JenniferKurth
Lexington, Kentucky
2/25/2020
Great recipe. many variations. I've dipped some in chocolate and got rave reviews. Stand mixer is the way to make these.
KarlaC
Upstate NY
12/7/2014
Made these for Valentines Day treats for adult boys... used 2t bourbon instead of coconut extract. And voila! Makers Mark-mallows, which was lush with the toasted coconut. You can make individual portions in mini-muffin tins for an adult riff on SnoBalls.
Julieahern
Chicago, IL
2/1/2014
I don't care for marshmallows at all but these are tasty and I get requests to make them every holiday season.
MyEpi
Apex, NC
11/6/2013
I've been making this recipe for a few years now and I really love it. I always get compliments from others and my husband and I enjoy these treats immensely. Yes, it's tricky to get used to working with this messy goop, but it's worth it, so don't hesitate. And yes, I agree, that using a stand mixer greatly reduces the amount of time it needs to be beat.
Anonymous
Carmel, CA
12/28/2012
A wonderful recipe, a repeater every single year for Christmas cookie/candy gifts. The fun thing is, they are so easy yet many people are amazed-- "you MADE marshmallows????". :)
foodfiend20
Pittsburgh, PA
1/3/2012
These are really fun and I think I'd like to try them dipped in chocolate.I used the 9" square pan and thought it worked perfectly. However, a couple of them went a long way and I think these would work nicely in a tin of sweets where you could alternate them with other items.
Anonymous
Panama City, Fl
11/25/2011
Made exactly as written. WOW! These were as good or better than I had hoped for. I'll be making these again for sure!
clamqueen
Florida Keys
11/8/2011
I also used my Kitchenaid Monster Mixer for this recipe. I followed to the letter except had to subsititue dark corn syrup for light - it's what I had on hand and was impatient to try this recipe. Amazingly, the finished product was snowy white and the taste, although somewhat "dark syrup" tasting, was quite good. Some pieces received a dipping in good dark chocolate, with great success. My marshmallows were soft and tasty, but not very airy, which may be an expectation from commercial marshmallows. I may have over cooked the syrup a bit, as result of living at high altitude and making adjustments can be tricky.
Anonymous
Park City, UT
11/7/2011
This is fabulous and very easy to make. I have a profession Kitchenaide so it didn't take 15 minutes to get all puffy, it was more like 10. Also, make sure you are generous with buttering/oiling the pan or it will be very sticky getting it out. Lastly, I definitely understand why they recommend doing this on a dry day as the sticky factor can be an issue. These are well worth making and more!
kcressler
Ojai, CA
1/25/2011
What a great, straight-forward, and delicious recipe. So simple to make and with fantastic results...this will definitely be joining the holiday and special occasion repertoire. I have already been experimenting with the basic recipe, making mint oreo marshmallows (substitute peppermint extract for the coconut extract, add some green food colouring with the extract, and roll in oreo crumbs instead of coconut) and I'm hoping also to test out a maple pecan version.
annabellesilver
Vancouver, BC
12/13/2010
Never thought marshmallows were so easy to make. We loved the coconut aroma and I'm asked to make them again and again and again.
Anonymous
11/28/2010
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