Recipe: Homemade Coconut Marshmallows

Ingredients

Preheat the oven to 350°F and toast the coconut shreds for about 5 minutes until golden.
Line a baking dish with parchment paper and coat it with oil.
Whisk together the coconut, starch, and powdered sugar in a bowl.
Spread half of the coconut mixture in the bottom of the prepared pan.
In a stand mixer, combine the gelatin with ½ cup of water and let it bloom for 10 minutes.
In a pot, combine the remaining water, coconut sugar, honey, and salt, and heat until it reaches 240-242°F.
Slowly pour the hot sugar mixture into the gelatin while mixing on low speed.
Increase the mixer speed to high and whip until thick and fluffy, adding vanilla extract in the last few minutes.
Transfer the marshmallow fluff to the prepared dish and spread evenly.
Top with the remaining coconut mixture and let it sit uncovered for 6 to 24 hours.
Once set, flip the marshmallows onto a cutting board and cut into desired sizes.

Servings

Calories

Total fat

0.8g

Total carbohydrates

15.8g

Total protein

0.8g

Sodium

15.1mg

Cholesterol

0mg