Coconut Marshmallows


Preparation info

  • Makes


    • Difficulty


    • Ready in

      55 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

This is going to sound complicated, but I urge you to give it a go. You will need a sugar thermometer and standing mixer, but if you follow the directions you won’t fail. Homemade marshmallows are sooo much better than bought ones and a nice treat to serve after an Asian extravaganza. This makes a large number of pieces, but if you halve the recipe the one egg white is hard to beat to stiff peaks.


  • 200 g 7 oz) desiccated (grated dried) coconut or large flakes, chopped
  • 10 sheets gelatine (20 g/¾ oz)
  • 500 g (1 lb 2 oz) caster sugar
  • 4 tsp liquid glucose
  • 2 large egg whites
  • 1 tbsp vanilla extract


Preheat the oven to 170°C (325°F) or 150°C (300°F) fan forced. Spread the coconut out over two baking trays. Bake for about 10–12 minutes or until the edges turn golden, stirring once to evenly cook. Remove and let cool.

Line a 30 x 20 cm (12 x 8 inch) brownie tin or something similar in size (it’s ideal if the tin has straight square corners) with baking paper. Let the paper hang over the sides so you can lift out the marshmallows later. Pour half of the coconut into the tin.

Soak the gelatine sheets in a bowl of cold water and leave to sit until softened while you make everything else.

In a large, deep saucepan (be sure it’s deep enough to hang a sugar thermometer on the side) add the sugar, glucose and 200 ml (7 fl oz) water. Keep the heat on medium until the sugar has dissolved. Now turn up the heat and boil until it reaches the firm ball stage on the sugar thermometer, about 125°C (250°F). If you don’t own a thermometer, then pour a little of the syrup into a cup of very cold water and if it sets to a firm but flexible ball, then it’s done.

While the sugar is cooking, beat the egg whites until stiff. A standing electric mixer is best for this but you can use an electric hand mixer with a large bowl. After the syrup has reached the right temperature, pour it quickly into a jug and start slowly drizzling it into the stiff egg whites as they whisk. Don’t worry about the hard dribbles on the side as they will get incorporated as it continues to increase in volume. Once all the syrup is in, squeeze the gelatine sheets from the water and add, one at a time, until completely incorporated. Pour in the vanilla and whisk for another 10 minutes.

Scrape the mixture into the tin lined with toasted coconut. Spread evenly and then top with the remaining coconut. Leave to sit for 2 hours or until set.

Lift the marshmallow out of the tin using the paper as handles. Set on a chopping board and cut into 6 cm (2½ inch) square pieces. Use a paper towel to wipe your knife in between cutting so it’s not too sticky. Roll the squares in the excess toasted coconut (from the tin) and coat all sides. Store the marshmallows in a tin lined with baking paper and covered for up to 1 week.