Toasted Coconut and Lime Marshmallows Recipe

Introduction

These Toasted Coconut and Lime Marshmallows are a delightful twist on a classic treat, combining tropical flavors with a zesty citrus kick. Perfectly fluffy with a toasted coconut crunch, they’re sure to impress at any gathering or as a special homemade snack.

Ingredients

• 1 cup sweetened coconut shreds
• 1 1/2 cups granulated sugar, divided
• 2/3 cup light (clear) corn syrup, divided
• Pinch of salt, divided
• 12 tablespoons cool water, divided
• 2 tablespoons Vital Proteins grass-fed beef gelatin, divided
• 1/2 teaspoon coconut extract
• Zest of 1 lime
• 1 drop green food coloring (optional)

Instructions

1. Step 1: In a small skillet, toast the coconut shreds over medium heat until lightly golden brown, stirring often to prevent burning. Set aside half for the bottom of the marshmallow and keep the rest for topping.
2. Step 2: Line a 9×5-inch loaf pan with parchment paper in both directions; spray any exposed edges with cooking spray. Spread half of the toasted coconut on the bottom of the pan.
3. Step 3: For the toasted coconut marshmallow layer, in a medium saucepan, combine 3/4 cup granulated sugar, 1/3 cup corn syrup, a pinch of salt, and 3 tablespoons water. Heat to a boil over high heat without stirring much, until the mixture reaches 237°F on a candy thermometer.
4. Step 4: While the syrup heats, pour the remaining 3 tablespoons water into a large bowl and sprinkle 1 tablespoon gelatin over it. Let it sit for a few minutes without stirring.
5. Step 5: Slowly stream the hot syrup into the gelatin mixture while beating continuously with a hand mixer. Avoid splashing syrup on the bowl edges to prevent hardening.
6. Step 6: Beat for 5-10 minutes until the mixture becomes fluffy and white marshmallow fluff. Stir in the coconut extract at the end.
7. Step 7: Spread this mixture over the toasted coconut layer in the loaf pan. Let it set while preparing the lime marshmallow layer.
8. Step 8: For the lime marshmallow layer, repeat the heating process with 3/4 cup sugar, 1/3 cup corn syrup, a pinch of salt, and 3 tablespoons water, boiling to 237°F.
9. Step 9: Meanwhile, sprinkle 1 tablespoon gelatin over the remaining 3 tablespoons water in a clean large bowl and let it sit.
10. Step 10: Slowly add the hot syrup into the gelatin while beating with a hand mixer, taking care not to splash syrup on the bowl edges.
11. Step 11: Beat for 5-10 minutes until fluffy and white. Stir in lime zest and add green food coloring if using.
12. Step 12: Spread this lime marshmallow layer over the set coconut layer and immediately sprinkle the remaining toasted coconut on top.
13. Step 13: Let the entire pan set for at least two hours before slicing into eight large marshmallows.

Tips & Variations

• Use a candy thermometer for precise temperature control to ensure perfect marshmallow texture.
• For a vegan version, substitute gelatin with agar-agar, though texture may vary.
• Add a splash of rum or coconut rum to the coconut layer for an adult twist.
• Try zesting other citrus fruits like orange or grapefruit for different flavor profiles.

Storage

Store marshmallows in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to maintain their texture. If they become sticky, lightly dust with powdered sugar. For best results, enjoy them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored gelatin instead of plain?

It’s best to use unflavored gelatin for controlled flavor. Using flavored gelatin may interfere with the intended coconut and lime flavors.

Why do my marshmallows become too sticky or hard?

Sticky marshmallows often mean they didn’t set long enough or were stored in humid conditions. Hard marshmallows usually result from overcooking the sugar syrup beyond 237°F. Precise temperature measurement is crucial.

Toasted Coconut and Lime Marshmallows Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

Delight in the perfectly fluffy and flavorful Toasted Coconut and Lime Marshmallows, featuring a toasted coconut layer combined with a zesty lime marshmallow topping. These homemade marshmallows offer a unique twist with toasted coconut and fresh lime zest, delivering an irresistible tropical treat perfect for snacking or gifting.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (includes setting time)
• Yield: 8 large marshmallows 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Toasted Coconut Layer

• 1 cup sweetened coconut shreds
• 3/4 cup granulated sugar
• 1/3 cup light (clear) corn syrup
• Pinch of salt
• 6 tablespoons cool water
• 1 tablespoon Vital Proteins grass-fed beef gelatin
• 1/2 teaspoon coconut extract

Lime Marshmallow Layer

• 3/4 cup granulated sugar
• 1/3 cup light (clear) corn syrup
• Pinch of salt
• 6 tablespoons cool water
• 1 tablespoon Vital Proteins grass-fed beef gelatin
• Zest of 1 lime
• 1 drop green food coloring (optional)

Instructions

1. Toast the Coconut: In a small skillet, toast the coconut shreds over medium heat until they turn a light golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
2. Prepare the Pan: Line a 9×5-inch loaf pan with parchment paper in both directions to ensure easy removal, spraying any exposed edges with cooking spray. Spread half of the toasted coconut evenly on the bottom of the pan and reserve the remaining half for topping.
3. Make the Toasted Coconut Syrup: In a medium saucepan, combine granulated sugar, corn syrup, salt, and 3 tablespoons of water. Heat over high until it reaches 237°F, using a candy thermometer. Avoid stirring excessively to prevent crystallization.
4. Soften the Gelatin: In a large bowl or stand mixer bowl, add the remaining 3 tablespoons of cool water and sprinkle gelatin over the surface. Allow it to bloom for a few minutes without stirring.
5. Combine Syrup and Gelatin: Slowly drizzle the hot sugar syrup into the gelatin mixture while continuously beating with a hand mixer. Take care to avoid splashing syrup onto the bowl edges, which can cause immediate hardening.
6. Whip the Mixture: Continue beating for 5 to 10 minutes until the mixture becomes fluffy, white, and marshmallow-like in texture.
7. Flavor the Marshmallow: Fold in the coconut extract just before spreading to infuse the mixture with tropical flavor.
8. Spread the Coconut Marshmallow Layer: Pour the coconut marshmallow mixture into the prepared loaf pan evenly over the toasted coconut base.
9. Prepare the Lime Syrup: Repeat the syrup-making process by combining sugar, corn syrup, salt, and 3 tablespoons water in a clean saucepan, heating to 237°F.
10. Soften the Gelatin for Lime Layer: In a separate large bowl, bloom the gelatin in the remaining 3 tablespoons water for a few minutes.
11. Combine Lime Syrup and Gelatin: As before, slowly stream the hot lime syrup into the gelatin while beating continuously with a hand mixer.
12. Whip the Lime Marshmallow: Beat until light, fluffy, and white, about 5 to 10 minutes.
13. Add Lime Zest and Color: Beat in the lime zest and add a drop of green food coloring if desired to enhance the visual appeal and flavor.
14. Assemble the Final Layer: Gently spread the lime marshmallow mixture on top of the set coconut marshmallow layer. Immediately sprinkle the reserved toasted coconut shreds evenly over the top.
15. Set and Slice: Allow the marshmallows to set at room temperature for at least two hours until firm. Then use a sharp knife to cut into 8 large marshmallow squares for serving.

Notes

• Use a candy thermometer for precise syrup temperature control to ensure perfect marshmallow texture.
• Allow gelatin to fully bloom in water for proper incorporation into the marshmallow mixture.
• Be careful when pouring hot syrup to avoid splattering and hardening on bowl edges.
• Optional green food coloring adds a festive touch to the lime layer but can be omitted if desired.
• Store marshmallows in an airtight container at room temperature to maintain freshness for up to one week.

Keywords: homemade marshmallows, toasted coconut marshmallows, lime marshmallows, tropical marshmallows, dessert recipe, gelatin marshmallows