Coconut Marshmallows
Sweet, fluffy coconut marshmallows feature a rich coconut flavor from extract and a crunchy toasted coconut coating.
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Instructions
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Preheat the oven to 325 F.
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Toast coconut in a pan at 325 F for 8-10 minutes, stirring every 2 minutes until golden brown; set aside to cool.
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Spray a 9x13-inch pan with nonstick spray, then cover the bottom with about one cup of toasted coconut.
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Combine granulated sugar, corn syrup, and 3/4 cup water in a large pot over medium heat; stir until sugar dissolves, then boil without stirring until the mixture reaches 260 F.
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In a separate small saucepan, combine 3/4 cup water and coconut extract, sprinkle with gelatin, stir briefly, let sit for 5 minutes, then stir over low heat until liquid.
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Place room-temperature egg whites in a stand mixer. When the sugar syrup nears 245 F, beat egg whites until firm peaks form.
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Whisk the gelatin mixture into the hot sugar syrup.
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With the mixer on low, slowly pour the hot syrup mixture in a thin stream into the egg whites.
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Increase mixer speed to medium-high and beat the marshmallow for 5-10 minutes until thick and opaque.
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Pour marshmallow into the prepared pan, smooth the top, and immediately sprinkle with another cup of toasted coconut; reserve remaining coconut.
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Let the marshmallow set for at least 6 hours or overnight.
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Once set, lift marshmallow from the pan, flip it onto a surface, and peel off the foil; spray a sharp knife with nonstick spray.
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Cut the marshmallow into desired shapes, then dredge the cut edges in the reserved toasted coconut.