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Toasted Coconut and Lime Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 127 reviews
  • Author: Villerius
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 big marshmallows
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

These Toasted Coconut and Lime Marshmallows are a delightful twist on classic marshmallows, featuring a toasted coconut layer and a zesty lime layer that combine for a sweet, tangy, and tropical treat. Perfect for s’mores, snacks, or a fun homemade dessert, these marshmallows are fluffy, aromatic, and beautifully layered with toasted coconut shreds both inside and on top.

Ingredients

Scale

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 are lightly golden brown, stirring frequently to prevent burning. Set aside half for the bottom of the pan and reserve the rest for topping.
  2. Prepare the Pan: Line a 9×5 inch bread loaf pan with parchment paper in both directions, spraying any exposed edges with cooking spray to prevent sticking. Spread half of the toasted coconut evenly across the bottom.
  3. Make the Toasted Coconut Marshmallow Syrup: In a medium saucepan, combine granulated sugar, corn syrup, salt, and 3 tablespoons of water. Heat over high heat, bringing the mixture to a boil without stirring much. Attach a candy thermometer and cook until the syrup reaches 237°F (soft-ball stage).
  4. Bloom Gelatin for Toasted Coconut Layer: While syrup cooks, place the remaining 3 tablespoons of water into a large mixing bowl and sprinkle the gelatin over the surface. Allow to sit without stirring for a few minutes until gelatin blooms.
  5. Combine Syrup and Gelatin: Once syrup reaches 237°F, slowly stream it into the bloomed gelatin while continuously beating with a hand mixer. Avoid splashing syrup on bowl edges as it will harden. Beat on high speed for 5-10 minutes until the mixture becomes fluffy, white, and marshmallow-like.
  6. Add Flavor: Beat in the coconut extract gently at the end of mixing to infuse the toasted coconut flavor.
  7. Set the First Layer: Spread the toasted coconut marshmallow mixture evenly into the prepared loaf pan over the toasted coconut base. Let it set slightly while you clean and prepare for the next layer.
  8. Make the Lime Marshmallow Syrup: Repeat the sugar syrup process: combine granulated sugar, corn syrup, salt, and 3 tablespoons of water in a medium saucepan and bring to 237°F without stirring too much.
  9. Bloom Gelatin for Lime Layer: In a clean large bowl, add the remaining 3 tablespoons of water and sprinkle gelatin on top. Let bloom for a few minutes without stirring.
  10. Combine Syrup and Gelatin for Lime Layer: Slowly stream hot syrup into the gelatin while beating with a hand mixer. Beat for 5-10 minutes until fluffy and white, similar to the first layer.
  11. Add Lime Flavor and Coloring: Stir in the lime zest and optionally one drop of green food coloring to achieve a lime hue.
  12. Assemble the Marshmallows: Carefully spread the lime marshmallow mixture over the set coconut layer in the pan. Immediately sprinkle the remaining toasted coconut shreds evenly on top.
  13. Final Set: Allow the entire marshmallow pan to set at room temperature for at least two hours to firm up before slicing into 8 large marshmallows.

Notes

  • Use a candy thermometer for accurate syrup temperature to achieve perfect marshmallow texture.
  • Take care when pouring hot syrup into gelatin to prevent hardening on bowl edges.
  • For best results, let the marshmallows set fully before slicing to maintain clean cuts.
  • Optional green food coloring adds a festive look to the lime layer but can be omitted.
  • Sweetened coconut shreds provide the best toasted coconut flavor and texture.

Nutrition

  • Serving Size: 1 large marshmallow (approx. 50g)
  • Calories: 150
  • Sugar: 25g
  • Sodium: 10mg
  • Fat: 3g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Find it online: https://emilyscook.com/toasted-coconut-and-lime-marshmallows-recipe/