Eggless Coconut Marshmallows

One of my colleagues from work brought in home made marshmallows last week, and they were lovely. I knew she made it with eggs, but I wanted to try and make my own eggless version. I must credit James Martin’s Marshmallow recipe for inspiration

I had a packet of dessicated coconut in my fridge, and wanted to use it up. So here is my take on Coconut Marshmallows. I would recommend a cooking thermometer. I didn’t use one, so the sugar couldn’t have boiled at the right temperature and the resulting marshmallows had a layer of syrup in the bottom of the baking pan.



  1. 7 gelatine leaves (the back of the Waitrose bought pack says that 2 leaves = 1 spoon of gelatine powder)
  2. 2 cups of granulated sugar
  3. 4 tbsp golden syrup
  4. 1/4 cup water
  5. a baking pan dusted with icing sugar
  6. 100g dessicated coconut


  1. Fill up a mixing bowl with 1 cup of water and soak the gelatine leaves
  2. Mix the sugar, golden syrup and water into a pan and leave to boil until the temperature reaches 127 degrees. This is known as hard sugar temperature, i.e. if you drop the syrup into water, it will turn into hard bits of sugar which will keep its shape.  (As I didn’t have a thermometer, I kept dropping syrup into a cup of water to check if the syrup would harden)
  3. Remove the pot from the heat
  4. Use an electric mixer on medium setting and whizz the gelatine leaves (I kept the water in), slowly adding the hot syrup. Please be careful if the sugar mix is very hot, and if you set the mixer at a high speed, you risk scalding yourself!  Continue mixing until the syrup until it turns into thick white marshmallow texture (like shaving cream).
  5. Once the above consistency is achieved, transfer the marshmallow mix into a baking pan pre-dusted with icing sugar
  6. Leave to set over night (14 hours)
  7. Lightly toast the dessicated coconut
  8. Slice marshmallow squares and coat with the toasted coconut

marshmallows 003b

Leave the marshmallows to set into the toasted coconut for about an hour before serving. I found them very sweet but the toasted coconut was a lovely accompaniment.

Note:  The golden layer at the bottom of the marshmallows above is the golden syrup which I think is due to not cooking the syrup at the right temperature (and therefore didn’t go through the mixer/whizzing process properly). It tasted alright, but hubby sliced this layer off each marshmallow square as he didn’t like the look of it.


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