Yield
8 dozen (serving size: 3 marshmallows)

These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.

How to Make It

Step 1

Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.

Step 2

Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.

Step 3

Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).

Step 4

While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.

Step 5

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.

Ratings & Reviews

StephanieLark's Review

Rigatoni
February 05, 2015
Excellent base recipe! I skipped the coconut and added peppermint extract for peppermint marshmallows - which are AMAZING in hot chocolate! The added extract kind of deflates the egg whites, but the whole thing still whips up in the stand mixer beautifully and they are a delightful texture. Try them, you won't be dissapointed!

bellablue05's Review

yazzo1
October 08, 2012
Delightful recipe. I have always wanted to make homemade marshmallows, and this recipe was great. A lot of work, but worth it. Make sure you add the sugar to the egg whites extremely slowly...I added it too fast, and never had stiff peaks form with my egg whites. I had to start that step all over again and waste the ingredients.

yazzo1's Review

bellablue05
January 28, 2011
I made these from the mix and match low-calorie cookbook and they were such a hit. My husband, son and grandchildren all thought they were fantastic. I will definitely make this recipe again and again. I followed the recipe exactly but I see where you could change the coconut out for other favorite flavors like chocolate, nuts or other dried fruits. I think you could pour this over moist, cooked brownies, put chocolate curls on top and let set for a great dessert.

CCakes's Review

CCakes
December 28, 2010
Love these! Will definitely make again.

Rigatoni's Review

StephanieLark
February 17, 2010
My family really liked these marshmallows. My 4 yr old did inititally insist that marshmallows are round, but after I cut a couple round ones out, he was willing to eat them in any shape! Based on previous reviews I expected them to be very sticky, so I used a silicone spatula and coated it and the pan, with cooking spray for the stovetop cooking.