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Photo of Toasted coconut marshmallows by WW

Toasted coconut marshmallows

PersonalPoints™ per serving
Total Time
4 hr 15 min
15 min
15 min
Home-made marshmallows are worth the work, with a tantalising fluffy cloud texture and scrumptious toasted coconut topping.


Caster sugar

2½ cup(s), (550g)


2 tbs

Natural essence

½ tsp, coconut essence

Coconut, flesh

40 g, flaked and toasted


cup(s), (50g)

Shredded or desiccated coconut

¼ cup(s), (20g)


  1. Lightly spray a 20cm x 30cm baking tin with oil. Line base and sides with baking paper, allowing it hang over the 2 long sides.
  2. Combine sugar and 2/3 cup (1600ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8 minutes or until sugar has dissolved.
  3. Meanwhile, using a fork, combine gelatine and 2/3 cup (160ml) cold water in a medium jug. Set aside for 5 minutes. Stir gelatine mixture into hot syrup. Cook, stirring, over medium heat for 3 minutes or until gelatine has dissolved. Transfer to a large heatproof bowl. Set aside to cool to room temperature (about 45 minutes).
  4. Using electric beaters, beat gelatine mixture until white and very thick. Beat in essence. Spread mixture into prepared tin and smooth the surface. Set aside at room temperature for 2 hours or until set.
  5. Place a piece of baking paper the size of the tin on a flat surface. Sprinkle paper with coconut flakes. Turn marshmallow onto coconut. Using a knife lightly sprayed with oil, trim edges and cut marshmallow into 80 squares.
  6. Place cornflour and desiccated coconut in a large snap-lock bag. Place marshmallows, 3 at a time, into bag and toss gently to coat. Place coated marshmallows onto a wire rack. Set aside for 1 hour before serving.


TIP: Store in an airtight container in a cool, dry place for up to 1 week. To toast coconut, place it in a large frying pan over medium-high heat. Cook, stirring, for 1-2 minutes or until light golden.