I’ve been making toasted coconut marshmallows at home for impromptu movie nights with my kids. They get a crunchy coconut-sugar shell and a pillowy center (even my picky eater nods) smelling warm and sweet when you pull them out.
This recipe addresses challenges of uneven toasting, detached coating, and quick preparation for delectable toasted coconut marshmallows enjoyed during snack time.
I once scorched a batch under the broiler and watched my coconut slide off sticky marshmallows, which drove me nuts. This easy marshmallow recipe fixes that with even toasting and a coconut-sugar crunch, even on busy weeknights.
This approach works because you toast coconut flakes for 5 to 7 minutes until golden, then pop marshmallows under the broiler for just 1 to 2 minutes. A quick rest keeps the sugar crust crisp while the inside stays soft. I learned you should watch closely to avoid burning.
If you want another easy baking idea for movie night, try my Eggless Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is dairy-free.
- This recipe is nut-free.
- This recipe is not vegan or vegetarian due to egg white and gelatin from marshmallows.
- This recipe does not meet low-carb or keto diets due to high sugar content.
Why You Will Love This Recipe
- Crunchy Meets Pillowy Texture
Whenever I broil these toasted coconut marshmallows for 1–2 minutes, I get a crisp coconut-sugar shell around their fluffy interior. - Tropical Sweet-and-Salty Flavor
I often reach for these coconut marshmallows when I crave a toasted coconut recipe vibe; 1/8 teaspoon of sea salt highlights the caramelized sugar. - Hands-Off Toasting in Minutes
I love that this easy marshmallow recipe browns coconut edges under the broiler in 1–2 minutes, so toasted marshmallows appear without fuss. - Make-Ahead Convenience
I prep the coconut-sugar crust a day early, store coated marshmallows in an airtight jar for up to 2 days, then re-torch in seconds.
Homemade Toasted Coconut Marshmallows
- Prep Time: 10 minutes
- Cool Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 19 minutes
- Yield: 20 marshmallows 1x
- Category: dessert
- Method: toasting
- Cuisine: American
- Diet: gluten-free, dairy-free, nut-free
Description
Toasted coconut marshmallows with a crunchy coconut-sugar shell and a pillowy center, perfect for movie nights.
Ingredients
- 2 cups unsweetened shredded coconut flakes
- ½ cup granulated sugar
- ¼ cup coconut sugar
- ⅛ teaspoon sea salt
- 1 large egg white, room temperature
- ¼ teaspoon coconut extract
- 20 large marshmallows
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F. Spread the shredded coconut flakes evenly on a rimmed baking sheet. Toast in the oven for 5 to 7 minutes, stirring halfway through. Keep a watchful eye to ensure they turn golden without burning. The aroma should become nutty and sweet.
- While the coconut is toasting, take a shallow bowl and mix the granulated sugar, coconut sugar, and sea salt together until evenly blended. This combination will form a delicious coating for your marshmallows.
- In a small bowl, lightly beat the egg white until it’s frothy. Stir in the coconut extract to create a wash that helps the coconut and sugar stick to the marshmallows.
- Line a second baking sheet with parchment paper or a silicone mat, and spray it lightly with nonstick cooking spray. One by one, brush all sides of a marshmallow with the egg white wash. Roll each marshmallow in the toasted coconut mixture, ensuring it’s fully coated. Place the coated marshmallows on the prepared sheet as you go.
- There are two methods to toast the marshmallows: – Blow Torch Method: Hold the torch about 3 to 4 inches away from each marshmallow. Move the flame in gentle circles until the coconut turns a lovely golden brown. – Broiler Method: Preheat the broiler and position an oven rack about 4 inches from the heat source. Broil the marshmallows for only 1 to 2 minutes, watching them closely. The tips should brown nicely while the centers remain soft and pillowy.
- After toasting, allow the marshmallows to rest for about 2 minutes. This resting period lets the coconut-sugar crust firm up. Store your toasted coconut marshmallows in an airtight container at room temperature for up to 2 days. If the crust loses its crunch, simply re-torch briefly or place them under the broiler for 30 seconds to revitalize the outside layer.
Notes
- Use unsweetened shredded coconut for better control over sweetness and to achieve a balanced flavor.
- Granulated sugar provides stability to the coconut-sugar crust, aiding in caramelization during the toasting process.
- Coconut sugar not only adds depth to the flavor profile but also contributes to the texture of the coating.
- A small amount of sea salt enhances the sweetness without overpowering.
- The egg white wash promotes even adhesion without stiffening the marshmallows. For a vegan alternative, replace the egg white with 2 tablespoons of whipped aquafaba.
- Pure coconut extract intensifies the flavor, so use it judiciously to complement rather than overwhelm the other ingredients.
- Choose fresh, soft marshmallows for the best results; stale marshmallows can melt unevenly.
- A light spray of nonstick cooking spray helps prevent sticking while allowing for easier handling.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Ingredient Notes
- Shredded coconut flakes: choose unsweetened, uniform flakes for even toasting and crunch in the crust. They caramelize nicely under heat.
- Granulated sugar: standard white sugar helps form a stable coconut-sugar crust that browns under the broiler or torch. Sub: superfine works for smoother coating.
- Coconut sugar: brings deeper caramel flavor and grit to the crust. For vegan swap, try pure maple sugar for similar texture and taste.
- Sea salt: a small pinch brightens sweetness without being salty. Use fine-grain so it blends evenly into the coconut-sugar mix.
- Egg white: lightly beaten at room temp so coconut sticks evenly without stiffening the marshmallow. Vegan: swap with 2 tablespoons whipped aquafaba.
- Coconut extract: pure extract amps up that tropical aroma. A little goes a long way so you don’t overpower the sweetness.
- Large marshmallows: pick fresh, pillowy ones for soft centers that toast without melting into one blob. Avoid ones past their sell-by date.
- Nonstick cooking spray: a light mist on the sheet keeps marshmallows from sticking after toasting. Regular oil can leave greasy spots.
Recipe Baking Tips
- If coating slips off marshmallows, use 1½ tablespoons egg white wash brushed on sides before rolling, 5 minutes before toasting prevents slide.
- When coconut flakes darken too fast under broiler, lower rack to 5 inches 1 minute into broiling to prevent burnt tips.
- For uneven torch toasting where one side stays pale, hold torch 3 inches away and move in circles 30 seconds per side.
- If marshmallow interior feels too squishy after cooling, chill coated marshmallows 5 minutes on sheet before torching to set crust firmly.
- When toasted coconut tastes bland, stir ¼ teaspoon coconut extract into egg white wash 2 minutes before coating for boosted aroma.
Serving Suggestions
Serve with gluten-free zucchini bread or almond flour biscotti alongside pineapple mango salsa or coconut lime fruit salad on platter.
Place lemon coconut yogurt dip or chocolate hazelnut spread beside toasted coconut marshmallows for extra creamy pairing on dessert tables.
Use to create s’mores sliders or coconut brownies by layering toasted coconut marshmallows inside chocolate graham bar crust in pans.
Fold crushed pecans or dried cranberries into coconut brownie base before folding in toasted coconut marshmallows for extra nutty flavor.
Top with salted caramel sauce or espresso drizzle after torching marshmallows to add contrast on snack boards or charcuterie boards.
Sprinkle ground cinnamon or cocoa nibs over toasted coconut marshmallows before serving to introduce subtle spice or bitter crunch layers.
Recipe variations
- You can use 2 tablespoons aquafaba instead of egg white for vegan coating on toasted coconut marshmallows paired with Gluten-Free Chocolate Peanut Butter Ice Cream
- Add ¼ teaspoon ground cinnamon to coconut-sugar mix for warm spice, or ⅛ teaspoon chili powder for mild heat on toasted coconut marshmallows every time.
- Either maple sugar or coconut sugar can coat toasted coconut marshmallows; use ¼ cup of the chosen sugar blend for consistent caramelized crunch on marshmallow.
- If using 40 marshmallows, toast 4 cups shredded coconut flakes and combine 1 cup granulated sugar, ½ cup coconut sugar, and ¼ teaspoon sea salt.
Save This Recipe!
How to Store?
To keep your Ultimate Toasted Coconut Marshmallows fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep coconut crust crisp. Avoid stacking the marshmallows
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Let thaw at room temperature before serving. Retorch
Freezing: Wrap marshmallows in plastic wrap or aluminum foil. Place in freezer-safe container up to 3 months. Thaw at room temperature
Other Recipes You’ll Love
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Chips Zucchini Bread
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Zucchini Brownies
If you enjoyed this homemade toasted coconut marshmallows or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
