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Toasted Coconut Homemade marshmallows


  • Prep Time: 15 min
  • Cook Time: 8 hr
  • Total Time: 55 minute
  • Yield: 6-7 dozen 1x

Description

Toasted Coconut Homemade marshmallows {NO Corn Syrup, Gluten Free}


Scale

Ingredients

  • 1 cup cold water
  • 3 tbsp gelatin powder (grass fed)
  • 1 cup coconut sugar
  • 1/2 to 2/3 cup honey or maple syrup
  • 1/4 tsp sea salt (fine)
  • 1 tsp vanilla
  • 1/4 cup arrowroot or potato starch
  • 2 tbsp powdered sugar (plus some for topping)
  • 1/2 cup shredded unsweetened coconut (plus some for extra topping)
  • optional coconut extract 1/4 tsp
  • oil or nonstick spray

Instructions

  1. preheat oven or toaster oven to 350F. Place coconut shreds on parchment paper on baking tray.
  2. Bake for about 5 minutes or until golden brown and ‘toasted.”
  3. Remove from oven and set aside.
  4. Next, place your gelatin in the mixing bowl with 1/2 cup of cold water. Let it sit for about 10 minutes to form.
  5. While gelatin in sitting, prepare the sugar.
  6. Combine your coconut sugar, salt, and honey in a small sauce pan. Cook covered on medium high heat or close to a soft boil for 3 to 4 minutes.
  7. Remove lid/cover and continue to cook for about 7 more minutes. 10 minutes all together. You want the sugar water mixture to reach a high heat close to 240F. I used a thermometer to check. If you have a candy thermometer you can use that, or just go by time. 10 -11 minutes all together. Then remove from heat.
  8. Next turn your stand mixer on low. Once it starts mixing with the gelatin, slowly pour in your hot sugar mixture. add your extracts and then turn mixer on high. let is mix/whip for about 10 minutes on high. Check after 10 minutes to make sure it’s all fluffy and mixed well. See pictures above.
  9. While the mixer is on high, you can get your pans ready but coating them (sides and all) with a little oil or nonstick spray.
  10. I used a large casserole dish but a baking pan works as long as it is big enough to hold batter.
  11. Place your coconut, potato starch, and powdered sugar in a bowl and mix together. Feel free to mix in some more regular non toasted shredded coconut if you’d like.Then spread half this mixture at the bottom of the pan. spread it around evenly.
  12. Next pour your marshmallow mixture into your floured/greased pan. Spread the marshmallow mixture around evenly with a spatula.
  13. Top with the rest of your coconut/sugar/starch mixture and any other additional toppings you like.
  14. Let it sit uncovered for about 12 -24 hours. 24 hrs to really let dry out.
  15. Once the marshmallow batter has set and is firm enough to eat, then you can get ready to cut into squares.
  16. Use cutting board or wax paper and flip your pan of marshmallows over onto the board.
  17. If marshmallows are a bit sticky on top, add more starch/sugar, then cut into cubes.
  18. Add more coconut if desired.
  19. Enjoy! Keep the rest in a closed container or ziplock bag.

Notes

Nutrition – 28 calories per marshmallow, 6 carbs, 5 sugar, and 0.5 grams protein.

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