These Homemade Coconut Marshmallows are made without any nuts, dairy, or corn syrup for an allergy-friendly take on a classic. Make them all summer for the perfect s’mores! Paleo version and additional flavor options!
Paleo Marshmallows
Sweet, sticky, and allergy-friendly, pair these Homemade Coconut Marshmallows with my gluten-free graham crackers (recipe coming soon) for the ultimate s’mores! Or, keep this recipe on hand during the colder months for a sweet addition to your favorite hot chocolate.
This recipe is guaranteed to please at barbecues, sleepovers, and everything in between. However, variety is the spice of life, and if your little one has allergies, it can be difficult to keep mealtime and snacks fun. So, be sure to check out these Two-Bite Brownies with Strawberries, my Vegan White Chocolate Raspberry Rice Crispy Treats, and everyone’s favorite Raspberry Chocolate Chip Edible Cookie Dough for delicious treats to add to your lineup.
What is Gelatin and Why Do We Use It?
Gelatin is a type of protein obtained from animals, typically cows or pigs, that is used to make a wide variety of items including shampoo, face masks, pudding, yogurt, and marshmallows. In today’s world, it is nearly impossible to find a marshmallow that doesn’t have this secret ingredient, but it wasn’t always this way!
Originally, marshmallows were made out of the roots of a mallow plant. The plant’s roots contain a thick, sticky material that was once used by the Egyptians to hold the marshmallows together. You can read more about the history of marshmallows here. However, today, the plant is not included in the process. Instead, we use gelatin to create the same sticky texture we all know and love!
Grass-Fed beef gelatin, not to be confused with collagen, also adds in a variety of health benefits that include:
- Improved Digestion
- Improved Skin
- Decreased Inflammation
- Increased Bone Strength
- Stronger Hair and Nails
How to Make Coconut Marshmallows
Making marshmallows yourself might seem like a difficult task, but it’s really pretty easy! I will admit, there are quite a few steps, but we did remove the need for any fancy equipment. So, if you follow the recipe card step by step and watch the video below, the process should be a breeze. To make things even easier, we’ve compiled a list of the best tips and tricks for easy baking.
- Thoroughly coat the casserole tray. Before you do anything, make sure to line the casserole tray with parchment paper, and coat it with an oil spray. To prevent any sticking, be extra sure to include the sides and corners.
- Use a thermometer. For the best results, we recommend using a candy thermometer to measure the temperature of the sugar water mixture. If you don’t have a candy thermometer, a digital thermometer works as well. Just be careful not to get the hot sugar on your hands!
- Go slow. When adding the sugar and water mixture to the gelatin, patience is key. Instead of dumping it all into the mixing bowl at once, slowly drain it down the side of the bowl. This will prevent the mixture from being too hot when it hits the gelatin.
Note: If you are using coconut palm sugar or darker turbinado sugar, the color of the marshmallows will turn out a little more golden! I used raw sugar in this recipe.
- Add more starch. If after cooking and drying, the marshmallows are still a bit too sticky, add more starch or powdered sugar to the top.
Fun Flavors & Add-Ins
To make these Paleo Marshmallows, we chose to include toasted coconut for a boost of flavor and added texture. To do this, we toasted the coconut shreds ahead of time and added them to the marshmallow “fluff” before it had time to solidify. While I’m a big fan of coconut, you could also mix in ingredients like chopped nuts, cocoa powder, fruit, or dark chocolate chips.
Have fun experimenting, and add natural food colorings and flavors to the mixture. For example, mint extract, fruit extracts, honey, nutella, peanut butter, and more could all be fun add-ins.
If you want to get really fancy, you could even mix and match flavors and add-ins such as mint extract and chocolate chips or chocolate chips and peanut butter. Even better, have the kids help out in the kitchen, and let them choose their own ingredients for a hands-on and delicious experience!
How to Freeze, Store, and More
To prevent them from molding, homemade marshmallows should be stored in an airtight container or Ziploc bag at room temperature for up to 3 weeks.
Yes! To freeze, place the marshmallows in a sealable bag making sure to remove as much air as possible. Then, wrap the bag in tin foil, and store it in the freezer for 3-4 months.
The perfect baking dish is up to you and how you prefer your marshmallows. I recommend using an 8×8 inch dish, but 9×9 and 9×13 inches work as well. Just keep in mind that longer dishes will result in thinner marshmallows best suited for mini versions.
I wouldn’t recommend it unless you want to add collagen WITH the gelatin! Collagen and gelatin have similar health benefits. However, gelatin can only dissolve in hot water and is used more as a gelling agent in cooking. Meanwhile, collagen (as in collagen peptides) can dissolve in either hot or cold water and is used more as a supplement.
Yes, this recipe uses arrowroot or potato starch for a completely gluten-free dessert. Be sure to use quality gelatin, free of added sugars and dyes.
The easiest way to create clean cuts and get equal-sized marshmallows is to cut them using a pair of kitchen scissors. To prevent the scissors from becoming sticky and unusable, dip them in warm water between each cut similar to how you would scoop ice cream.
Coconut Marshmallows (Paleo Option) + Video
- Total Time: 6 hours 30 minutes
- Yield: 25 1x
- Diet: Gluten Free
Description
Enjoy these Homemade Coconut Marshmallows at this summer’s BBQ s’mores or in a mug of hot chocolate, now made nut-free, dairy-free, allergy-friendly, kid-friendly, and of course without any corn syrup! Paleo and additional flavor options included.
Ingredients
- ½ cup shredded unsweetened coconut (plus some for extra topping)
- ¼ cup arrowroot starch or potato starch (see notes for subs)
- 2 Tablespoons powdered sugar or sugar substitute
- 1 cup cold water (divided)
- 3 Tablespoons quality gelatin powder (unflavored)
- 1 cup raw sugar or coconut palm sugar
- ½ cup honey or maple syrup
- ¼ teaspoon fine kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Place coconut shreds on parchment paper on a baking tray.
- Bake for about 5 minutes or until golden brown and “toasted.”
- Remove from the oven and set aside.
- Line a casserole dish or baking dish with parchment paper and coat with oil or non-stick spray. Be sure to get the sides and bottom.
- Place the coconut, starch, and powdered sugar in a bowl and whisk together.
- Spread half the coconut mixture on the bottom of the pan, evenly. Set aside.
- In the bowl of a stand mixer, add the gelatin with ½ cup of water. Let it sit for about 10 minutes to soften (bloom).
- While gelatin is sitting, prepare the candied sugar.
- Add the remaining ½ cup water, coconut sugar, honey, and salt to a small pot with a candy thermometer. Heat on medium-high, stirring to combine ingredients. Once combined, stop stirring, but keep watch that it doesn’t boil over.
- Cook uncovered on medium to medium-high heat until it comes to a soft boil. Boil for 3-4 minutes.
- Continue to cook for about 5-7 more minutes until the sugar/water mixture reaches 240-242F (soft-ball stage). Use a candy thermometer to measure temperature at end of cooking. If you don’t have a candy thermometer you can use a digital thermometer, but be careful not to get the hot sugar on your hand. Note, don’t let the temperature go past firm ball stage (245 F or 118 C) See notes if cooking at altitude.
- Immediately remove from heat.
- Next, turn the stand mixer on low. Once it starts mixing with the gelatin, gently and slowly pour in the hot sugar mixture onto the side of the mixer, not directly. Do not add the sugar mixture too fast, otherwise, the sugar syrup will be too hot when it hits the gelatin.
- Turn the mixer on high and whip until a thick marshmallow texture is formed (about 5-8 min). Add in the vanilla extract the last few minutes of mixing.
- Turn off the mixer then quickly transfer marshmallow “fluff” into the prepared baking dish. Spread the marshmallow mixture around evenly with a spatula.
- Top with the rest of the coconut mixture and any other additional toppings you like.
- Let it sit uncovered for about 6 to 24 hours. 24 hours is recommended if the marshmallows will be used for roasting/s’mores.
- Gently flip the pan of marshmallows over onto a large cutting board or wax paper.
- If marshmallows are a bit sticky on top, add more starch/sugar, then cut into desired size (squares).
- Store in a closed container or ziplock bag.
Notes
- For a paleo option omit the powdered sugar and use coconut palm sugar
- For roasting marshmallows, dry out marshmallows for at least 24 hrs.
- If you don’t have potato or arrowroot starch, non-GMO corn starch may be used. Corn starch is not paleo-friendly if you are following a paleo diet, but it is naturally gluten-free.
- High altitude adjustment: Subtract 1 degree C (2 degrees F) for every 1,000 feet above sea level.
- Vegan option – While I have not tried it, agar-agar “could” be substituted for the gelatin. The texture will vary.
- Prep Time: 20
- Rest Time: 6 hours
- Cook Time: 10
- Category: Dessert
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 69
- Sugar: 13.9 g
- Sodium: 15.1 mg
- Fat: 0.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 15.8 g
- Fiber: 0.2 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Talk about creative! These are AMAZING!! It was the first time making marshmalllows and I will definitely make them again!
So glad! Thanks for sharing Gina!
Wow, recipe is great! I’ve wanted to make at home marshmallow for a long time, about time I finally make them!
Thanks! Hope you enjoy them!
Oh my God! The marshmallows are wonderful
Yes! Glad you loved it!
I love this recipe.
I made these today! With a few substitutions according to what was in my cupboards. They were so satisfying and such a tasty treat! Thanks for a great, simple recipe
Woooooah, I didn’t know homemade marshmallows could be this easy! I love the idea of covering it in toasted coconut 🙂
These look seriously amazing. Oh my! I have a weakness for marshmallows.
Okay you gotta try lauren!! So good
Not sure how I missed these, oh yeah I was traveling back home. The last couple weeks are still a little blurry. I cannot wait to give these a try! Pinned because I think we could have some real fun with them during the holidays!
Yay!! And hope everything is okay. Glad your back
Of course you made your own homemade marshmallows. You can call it fluff or simply fluffy; I say you’re amazing.
I say youre amazing… DAILY! I miss you.
I haven’t had marshmallow in so long, since I’m not a fan of all the sugar in the store bought and I have never had any luck making my own. But I have some gelatin and lots of honey and coconut sugar. I’m totally making these asap! Thanks for sharing
yea! let me know if you do. HOmemade is so much better. agreed!
Can you send these in the mail & then I’ll send payment?! haha … looks so delicious
I’d do anything for you!
WOW! These look like little bites of perfection! I love that you made them with toasted coconut too, that’s such a great idea!!
Ok so I want to make these but I don’t. Toasted coconut and marshmallows separately are my thing. Like, more than my thing – my life. So I feel like if I made these, I would be playing a mean game of Fuzzy Bunny by myself, shoving these in my mouth with zero willpower. THEY LOOK AMAZING!
Omg you crack me up! That game is awesome! And yes ,worth making these for and stuffing you’re face. LOL!
I. Can’t. Wait. To. Make. These!
let me know if you do!
thank you friend. that means a lot! xxoo
Whaaaaat I didn’t even know this was possible. I’d love to toss one of these in a smore!
you read my mind –> S’more HEAVEN
How fun! And I agree, the smell of toasted coconut is hard to beat.
it literally is the best, right?! so heavenly
Girllll, you are SO clever! These look incredible!
thanks friend! i am glad you like!
I used to LOVE marshmallows as a kid but not now as an adult. These would change my mind! 🙂
i am same. I will make the sugar free version next. the gelatin is awesome for muscles and joints.
NuNaturals is sending me a bag of their new gelatin!!!!!! Their banana flour too! Do you work with them?
This is awesome! I borrowed a friends’ stand mixer a few years ago to make my own marshmallows, using vegetable glycerin and erythritol (because I am all about that sugar free sweetness, you know. 😉
I have never seen a receip ewith potato starch in them though – is that what holds them together?
I was gonna try the sugar free option but i thought i’d save that for another batch, after easter. haha. THe potato starch is just in place of corn starch. so it doesn’t stick to pan and can flip well. It gives it a nice powdered texture with the powdered sugar but with a heavy flour taste. if that makes sense? Add bourbon to these and you’ll be happy!
Omg these are magical. I’ve always wondered how marshmallows are made. I guess I could have looked it up haha. Thanks for sharing!!
haha nah, i’m glad you came here instead. xxoo
I have always been terrified of making marshmallows. Legit scared. But there look so amazing… I may have to break down. There’s nothing quite so yummy as a homemade marshmallow.
Annnnnnd we were JUST talking about s’mores.
girl, if you can make kombucha, then marshmallows are a breeze
Trying!!! The recipe I normally use has loads of sugar and corn syrup…which is why I only make them once a year. I’d love to have a healthier recipe to make more often!
I need to try these with my kids. They adore marshmallows. I didn’t even know you could make them so easily!
These look amazing!!! I want to DIG IN right now!
And is it possible to have a Fluff Day everyday? Because I’m pretty sure that would be me. 🙂
Have a great Easter, my friend!
totally allowed fluff every day!
Looks so good- my kiddos would LOVE these! Ps. Love the new set up of the site- so awesome!
thanks friend. I redid my site in february. I really am liking this style.
I still haven’t tried making marshmallows again since I got my stand mixer! It’s on the list! I need allergy-free vegan marshmallows so bad…I have to get it done!
try using agar agar instead of gelatin. I heard that works too! on my list to try next. keep me posted on if you do!
Oh yum!!! I’ve never made my own fluff. it doesn’t sound to hard. The only problem? I would eat them all!
haha yes. that was hard. my husband ate a ton. I am surprised he wasn’t sick of them!
I gotta admit, making homemade marshmallows looks totally intimidating!! They look oh so tasty though and I love making things from scratch {and anything coconut} so I’m gonna give them a try 😉 Hope you have a lovely weekend friend <3
you could EASILY make these! it’s simple really. Message me if you need help!
At the restaurant that I worked at in Charlotessvile, we made cranberry marshmallows for the butternut squash soup. It was…. amazing.
okay i gotta try that next! genius!
I’m dying over here–these look SO good. It doesn’t hurt that I’ve been on a huge coconut kick lately–gimme ALL the toasted coconut.
we should make a coconut marshmallow sandwich with your bread… EPIC!
They look awesome!!!
thank you friend! <3 you
This looks like heaven to me, seriously! I’ve always wanted to try a recipe for marshmallows and I think the toasted coconut is the push I need to actually make these. Genius!
do it! and dip it in your fudge —> S’mores (paleoish) YES!!!