Homemade Marshmallows with Roasted Coconut

Homemade Marshmallows with Roasted Coconut are pillowy-soft squares of sweetness coated in a golden layer of toasty coconut. These marshmallows are light, fluffy, and have a delicate chew that melts in my mouth—perfect for snacking, gifting, or dropping into a cup of hot chocolate.

Why You’ll Love This Recipe

I love making these marshmallows from scratch because they taste so much fresher and more flavorful than store-bought ones. The roasted coconut adds a nutty, crunchy contrast that makes each bite feel extra special. They’re surprisingly simple to make with just a few ingredients, and once I started making my own, I never looked back. These are a unique and beautiful treat that’s always worth the effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unflavored gelatin

• Cold water

• Granulated sugar

• Light corn syrup

• Salt

• Vanilla extract

• Shredded sweetened or unsweetened coconut

• Powdered sugar (for dusting)

• Cornstarch (optional, for dusting)

directions

1. I start by spreading the shredded coconut on a baking sheet and toasting it in a 325°F (160°C) oven for 5–8 minutes, stirring occasionally, until golden and fragrant. I set it aside to cool.

2. In the bowl of a stand mixer, I combine the gelatin with half of the cold water and let it bloom for about 10 minutes.

3. In a saucepan, I combine the sugar, corn syrup, salt, and the remaining water. I heat it over medium-high heat until it reaches 240°F (115°C) on a candy thermometer.

4. I carefully pour the hot syrup into the gelatin mixture while the mixer runs on low. Then I increase the speed to high and beat for 10–12 minutes, until the mixture is thick, glossy, and tripled in volume.

5. I add the vanilla extract and mix just until combined.

6. I line a 9×13-inch pan with parchment paper and dust it with a mix of powdered sugar and cornstarch.

7. I spread half of the toasted coconut in the bottom of the pan, then pour the marshmallow mixture over it and smooth the top with a spatula.

8. I sprinkle the remaining toasted coconut on top and gently press it in.

9. I let the marshmallows set uncovered at room temperature for at least 4 hours or overnight.

10. Once firm, I remove them from the pan and cut them into squares with a greased knife or pizza cutter, dusting the edges with more powdered sugar if needed.

Servings and timing

This recipe makes about 36 marshmallow squares, depending on how I cut them. It takes around 30 minutes to prepare and at least 4 hours to set.

Variations

Sometimes I add a hint of coconut extract for extra flavor or drizzle melted chocolate over the finished marshmallows. I’ve also used flaked coconut for a more rustic texture or rolled the marshmallows in a mix of cocoa powder and powdered sugar for a chocolatey finish.

storage/reheating

I store the marshmallows in an airtight container at room temperature for up to 1 week. I keep them in a single layer or with parchment paper between layers to prevent sticking. I don’t refrigerate or freeze them, as that changes the texture.

FAQs

Do I need a candy thermometer to make these?

Yes, for best results. Getting the syrup to the correct temperature is key to getting the right texture.

Can I use unsweetened coconut?

Yes, I use sweetened or unsweetened depending on preference. Unsweetened has a drier texture and slightly nuttier flavor when toasted.

How do I keep the marshmallows from sticking?

I dust the pan and the marshmallows with a mix of powdered sugar and cornstarch. It keeps them soft and easy to handle.

Can I make these without a stand mixer?

It’s possible with a hand mixer, but it takes longer and can be messy. I recommend a stand mixer for ease and consistency.

Are these good for hot chocolate?

Absolutely. They melt beautifully and the toasted coconut gives the drink a subtle, nutty twist.

Conclusion

Homemade Marshmallows with Roasted Coconut are a sweet, toasty, and fluffy treat that’s a step above anything store-bought. I love how easy they are to make once I get the hang of it, and they always impress when I share them. Whether I’m gifting them, roasting them, or just enjoying one with cocoa, they bring a special homemade touch to every occasion.