Toasted Coconut Vanilla Bean Marshmallows

Toasted Coconut Vanilla Bean Marshmallows

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: 24 large marshmallows

Delicious homemade pillow soft vanilla bean speckled marshmallows with a generous coating of toasted coconut.


  • 4 sachets (3 tbsp + 1½ tsp) gelatin
  • 3 cups granulated sugar
  • 1¼ cups golden syrup or light corn syrup
  • ½ cup desiccated coconut
  • ¼ tsp salt
  • 2 tsp vanilla bean paste
  • 1½ cups icing (powdered) sugar


  1. Brush a 9x13-inch glass baking dish with oil. Line with parchment paper allowing a 2-inch overhang on the long sides. Brush parchment with oil, set aside.
  2. Put granulated sugar, golden/corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to the boil over a high heat, stirring to dissolve sugar. Cook without stirring until mixture reaches 228°F/110°C on a candy thermometer -around 9 minutes.
  3. Meanwhile, put ¾ cup cold water into a bowl of an electric mixer; sprinkle with gelatine. Let soften for 5 minutes.
  4. Attach bowl with gelatine to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into the gelatine mixture. Gradually raise the speed to high; beat until mixture is stiff, about 12 minutes.
  5. Meanwhile, dry toast the coconut in a frying pan/skillet, stirring often, until slightly browned, set aside to cool. Beat in vanilla bean paste into the stiff mallow mixture. Pour into the prepared dish, and smooth with an offset spatula. Sprinkle the top with the toasted coconut completely covering the sticky mallow surface then set aside, uncovered, until firm, approx. 3 hours.
  6. Sift 1 cup confectioners’/icing/powdered sugar onto a work surface. Unmold marshmallow onto confectioners’/icing/powdered sugar; remove parchment. Lightly brush a sharp knife with oil, then cut the marshmallows into 2-inch squares, wiping and adding more oil to the knife as necessary. Sift remaining ½ cup confectioners’/icing/powdered sugar into a small bowl, and roll each marshmallow in the sugar to coat.


I prefer not to use the icing sugar to coat my marshmallows as they're perfectly sweet without adding further sweetness. Instead, I used a flour sifter and filled it with ½ icing sugar and ½ corn flour (starch).
I also found using a flour sifter so much easier to coat the marshmallows instead of the roll in a bowl method.

Adapted from Martha Stewart.

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