Toasted Coconut Marshmallow Squares

READY IN: 3hrs 15mins
Recipe by Bev I Am

We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.

Top Review by Elly in Canada

As Kittencal said, a little extra effort, but definitely worth it! I added a bit of coconut into the mixture (not toasted) and only put the toasted coconut on the top of the square after pressing it into the pan. I also cut them in larger squares and did not roll the sides in additional coconut. I made marshmallow once many years ago, I had forgotten how delicious it is!!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F with the rack in the center of oven.
  2. Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
  3. Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  4. Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
  5. Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
  6. Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
  7. Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
  8. Remove from heat and allow to stand until bubbles dissipate.
  9. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
  10. Increase speed to high and beat until very thick, about 15 minutes.
  11. Add vanilla and coconut extracts and beat 1 minute more.
  12. Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  13. Let stand, uncovered, at room temperature until firm, about 2 hours.
  14. Run a sharp knife around edge of marshmallow and invert onto a cutting board.
  15. Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
  16. Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

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