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Toasted Coconut Marshmallows

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“This needs to chill overnight. From Cooking Light, November 2005.”

Ingredients Nutrition


  1. Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray.
  2. Spread coconut in an even layer in bottom of pan; set aside.
  3. Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
  4. Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes).
  5. Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
  6. While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy.
  7. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes).
  8. Gently spread marshmallow mixture over coconut in prepared pan.
  9. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture.
  10. Chill 8 hours or until firm.
  11. Sprinkle powdered sugar and cornstarch over a cutting board.
  12. Remove top sheet of plastic wrap.
  13. Invert marshmallow mixture over powdered sugar mixture.
  14. Using a dough scraper, cut mixture into about 1-inch squares.
  15. Store between sheets of wax or parchment paper in an airtight container.

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