Coconut Marshmallows

     For some time now I have toyed with the idea of making my own marshmallows. I'll be honest, recipes like these scare me. Marshmallows, caramel...anything with hot molten sugar. The idea of hovering over a sugar thermometer makes me so anxious.

     But since I'm a little bit in love with Bea's of Bloomsbury and would like to master everything that they serve, I decided to be brave. And, it worked. Although I think it may have been a little more beginners luck than anything else.

     I used a recipe from Annalise's blog, the measurements are in both American cups and grams etc. After spending what felt like forever reading various recipes and watching YouTube videos, I decided that this one seemed to be the most straightforward.
Makes 30-40 marshmallows (depending on the size you cut them).

     1 cup desiccated coconut
     1 cup (8 fluid ounces) cold water
     25g gelatin
     460g granulated sugar
     1/2 cup (4 fluid ounces) golden syrup
     1/4 teaspoon salt
     2 large egg whites
     1/2 teaspoon vanilla extract
     1 teaspoon coconut extract (I couldn't find any so just used more vanilla)
It really is important to have everything measured out before you start as there's some parts of the recipe that are time critical. Also, use a whisk attachment on a stand mixer.

  • Grease the sides of a 9x13 inch baking dish and dust with coconut.
  • Add half the water and all of the gelatin into the mixer and leave to soften.
  • Combine sugar, golden syrup, the remaining water and salt over a low heat.
  • When the sugar has fully dissolved increase the heat to medium and bring to boil.
  • Continue to cook the sugar mix without stirring until a sugar thermometer reads 240 degrees F (around 115 deegres C).
  • Poor the melted sugar mix over the gelatin in the mixer as soon as it reaches this temperature. Stir until the gelatin is dissolved.
  • Beat on a high speed until the mix has turned from a light caramel colour to white and has tripled in volume. Approximately 6 minutes.
  • Meanwhile, beat the egg whites until they just about hold a stiff peak. Add the eggs and vanilla/coconut extract until well combined.
  • Pour the marshmallow into the prepared dish and sprinkle with more coconut. Leave to set for at least 3 hours, I left mine overnight.
  • To get the marshmallow out the dish, you may need to do a little poking with a palette knife but it does come out fairly easily.
  • Slice into small cubes and toss in more coconut as the sliced edges will be a little sticky.

Will last up to a week in an airtight container.

I'm excited to try some different flavours now!


  1. Was it the stickiest mess you have ever been in? I had marshmallow everywhere when I made my first batch! These look so beautiful with the dessicated coconut, so pure and white. Lovely

    1. Surprisingly, I didn't find it too bad. The mixer bowl had a nice soak in the sink whilst I had a cuppa and watched some Eastenders though! The coconut meant it came out of the tray so easily...I think it was all beginner's luck though!

  2. These look tricky! I think I'll stick to sponge cakes for a while until I feel a bit more confident.

    But I agree with Milli, they do look beautiful.

    1. Thank you Georgia. I was feeling particularly bold that morning, but it really isn't that bad as long as you have everything prepared and lined up ready!...and a little more patience than me waiting for the sugar to boil!

  3. I'm so pleased I found your blog! I'm very hungry now.
    Lookign forward to reading more from you :)

  4. Spookily, just today I was searching for a recipe for coconut marshmallows! Yours look great so I will follow your instructions.

    1. I couldn't find any coconut extract so just used all vanilla...would be even better if you can get hold of some! Look forward to seeing your results :)!

  5. They look so beautiful, love your photography!

  6. I think marshmallow is the thing I miss the most since becoming a vegetarian. Coconut marshmallow sounds heavenly!

    1. Oh gosh, I can imagine! I've never been a big meat eater but unfortunately haven't tried any veggie-friendly alternatives to gelatin. Just had a quick google and it doesn't look like there's much joy with using vege gel instead of gelatin. I did find this site - where you can buy homemade vegan marshies :)!x


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