Homemade toasted coconut marshmallows
If you are looking for delicious no-bake coconut treat, look no further. These homemade toasted coconut marshmallows are fantastic. Soft and fluffy inside and coated with toasted coconut. These marshmallows are eggless and gluten-free as well.
How to make homemade toasted coconut marshmallows
In order to make marshmallows you need to follow the bellow steps:
- Bloom gelatine in water first. It means mixing gelatine with water and coconut extract and leave it for about 10 minutes. I use cold water.
- Make sugar syrup. Mix water, granulated sugar and golden syrup in a deep pot. Heat the mixture up and boil until the sugar mixture reaches 116C (240F) - 118C (244F). Temperature is important as it will affect the consistency of marshmallow. The higher the temperature, the more stiff marshmallow. If you want to pour marshmallows into moulds, I would recommend heating up syrup to 116C (240F).
- Pour hot syrup to the bloomed gelatine and mix on high speed for about 10 minutes until the mixture becomes fluffy.
- When the mixture is ready, quickly pour and spoon it to the prepared tin and let it set for at least 8 hours, ideally overnight.
The above are the basic steps for making homemade toasted coconut marshmallows, but there are some TIPS you should read in order to get the best results:
- You will be dealing with hot sugar syrup so make sure that you cover your arms and body as sugar can splatter.
- I would recommend using a kitchen thermometer or a sugar thermometer to make sure that sugar syrup reaches the required temperature, so called soft ball stage.
- Make sure you are using a deep pot to boil sugar syrup in. The mixture will boil and foam a lot during the process.
- Prepare a container for your marshmallows. Please notice that marshmallows are very sticky so make sure you do these steps:
- Brush a flavourless oil inside the container, for example sunflower, rapeseed etc.
- Place a piece of cling film inside the container and lightly oil it.
- Bloom gelatine for at least 10 minutes and do not use hot water. If you use hot water you will burn your gelatine and it will not work properly.
- Bringing sugar syrup to the required temperature will take about 15 minutes - be patient.
- When you pour hot sugar syrup to the bloomed gelatine it will look like a soupy mess but it is ok. It will take at least 5 minutes for the mixture to start fluffing up.
- Marshmallow mixture is ready when it is thick and fluffy.
- I use a stand mixer with a balloon whisk attachment to make my marshmallows. It takes me about 10-12 minutes to the mixture to be ready.
- Marshmallows need time to set. It takes at least 8 hours but I always leave them overnight at room temperature to set.
- As I mentioned before marshmallows are sticky and in order to cut them, take a long knife and brush oil on it. It will help with cutting.
Substitutions
I use the below ingredients to make homemade toasted coconut marshmallows:
- White granulated sugar - normal beet sugar but you can also use cane sugar or brown sugar. It is totally up to you. Please notice that the flavour and the colour will be affected. Also sugar syrup made with brown sugar will bubble much more and will take longer to come to temperature, make sure you use a very deep pot.
- Golden syrup - I am based in the UK and this is what I use. If you do not have golden syrup, feel free to use agave syrup, honey, maple syrup or corn syrup. Please notice that the flavour and colour may change.
- Gelatine - I used normal powdered gelatine in this recipe. I have not tried making this recipe with agar agar or gelatine in leaves. I think that agar agar will affect the texture and will make marshmallows less fluffy. It is very important to check if your gelatine is not expired. If it is, do not use it. It will not work properly.
- Unsweetened desiccated coconut - I use a standard desiccated coconut and I toast it at home. I have not used sweetened coconut flakes in this recipe. I would assume it would work the same way.
What do homemade toasted coconut marshmallows taste like?
These wonderful pillowy sweet treats are packed with coconut flavour. The light coconut marshmallow is covered all around in chewy toasted desiccated coconut. Each bite will take you to a dreamy coconut paradise.
How to store homemade toasted coconut marshmallows
Store homemade marshmallows in an air-tight container for up to 3 weeks. I do not recommend storing marshmallows in a fridge as it may affect the texture. You can also freeze them for up to 6 months. Just place them in a zip-lock bag. in order to defrost marshmallows, just place them at room temperature for an hour.
If you are looking for more marshmallow recipes, I can recommend you the following:
Click this link if you want to see the best recipes for homemade marshmallows
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Enjoy!
- 20 g gelatin (unflavored, I use normal powdered gelatine, 1 pack.)
- 240 ml water (divided, 120 and 120)
- 300 g sugar (white, granulated)
- 330 g golden syrup (or light corn syrup or maple syrup)
- 1 tsp vanilla (extract)
- 1/4 tsp salt (table)
- 1 tbps coconut extract (good quality)
- 50 g coconut (desiccated, unsweetened)
Prepare a container with removable bottom, you are going to pour marshmallows into. Lightly Brush the inside with flavourless oil. Another option is to place a piece of cling film inside a container that does not have removable bottom to prevent marshmallows from sticking. Lightly brush cling film with oil.
Toast coconut on a dry pan and let it cool down. Coconut burns easily so keep stirring it until you achieve light golden colour.
Sprinkle a thin layer of toasted coconut on the bottom of the prepared tin. Coconut will stick to marshmallows as they set and will prevent sticking.
Place 120ml of water, coconut extract and gelatine in a big bowl and mix well for a minute and leave it for 10 minutes. Gelatine needs to bloom (hydrate).
In a deep pot add 120 ml water, golden syrup and sugar, mix well for a minute and from now on do not stir the mix! BE CAREFUL as sugar syrup will be very hot!!!
Heat up the pot and cook the sugar mixture on a medium flame for about 15 minutes. Sugar mixture needs to get to 116C (240F) - 118C (244F). Use a kitchen (sugar) thermometer in this step. Please notice that the mixture will foam a lot this is why using a deep pot is important.
When sugar syrup reached the required temperature pour it slowly in the bowl with gelatin. Pour it slowly on the side of the bowl and start whisking on a slow speed. After adding all the syrup increase the speed on the highest speed. DO NOT stand next to the mixer as the mixture can splatter and it can burn your skin.
At the beginning the mixture will look like a soupy mess but after 5 minutes it will become lighter and start fluffing up. Keep whisking for about 10 -12 minutes.
The mixture is ready when it is very thick and fluffy. Now you can add vanilla and salt and whisk for another minute.
Now pour the mixture into the prepared oiled container and let it set for at least 8 hours. Ideally overnight.
When marshmallows are ready, take a long knife brushed in flavourless oil and cut marshmallows as you wish.
Place the remaining coconut on a shallow plate and press each side of marshmallow in toasted coconut.