Ingredients
- 3 envelopes (about 2 1/2 tbsp) unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2 cups shredded sweetened or unsweetened coconut
- 1/2 cup powdered sugar
- 1/4 cup cornstarch (optional, for dusting)
Instructions
- Preheat oven to 325°F (160°C). Spread shredded coconut on a baking sheet and toast for 5–8 minutes until golden. Let cool.
- In a stand mixer bowl, combine gelatin with 1/2 cup cold water. Let bloom for 10 minutes.
- In a saucepan, combine sugar, corn syrup, salt, and remaining 1/2 cup water. Heat over medium-high until it reaches 240°F (115°C).
- With mixer on low, slowly pour hot syrup into gelatin. Increase speed to high and beat for 10–12 minutes until thick, glossy, and tripled in volume.
- Add vanilla extract and mix until combined.
- Line a 9×13-inch pan with parchment paper. Mix powdered sugar and cornstarch and dust the pan.
- Spread half of the toasted coconut in the pan, pour in the marshmallow mixture, and smooth the top. Sprinkle with remaining coconut and press gently.
- Let set uncovered at room temperature for at least 4 hours or overnight.
- Cut into squares with a greased knife or pizza cutter and dust edges with powdered sugar mixture if needed.
Notes
- Add coconut extract to boost coconut flavor.
- Drizzle finished marshmallows with chocolate for a decadent twist.
- Store in a single layer or with parchment between layers to avoid sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 marshmallow
- Calories: 90
- Sugar: 13g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
