This post may contain affiliate links. Please read my disclosure.
It’s hot and sticky this time of year and I try to avoid turning on my oven. However, you will have to turn on your oven to make these yummy toasted coconut and key lime marshmallows but it will only be for a few minutes. This is the perfect dessert that won’t heat up your kitchen.
I have been on a marshmallow kick lately. It started with a s’mores party for my assistant and we have become addicted to making these little yummy treats. The great thing about marshmallows is they can be made into so many different flavors. I did not think I would be a fan of lime in a marshmallow but I was very wrong. If you have never made homemade marshmallows you have to give it at least one try. I promise you will not be disappointed.
Marshmallows are a wonderful gluten free treat that be customized to your tastes. I find that using unsweetened coconut is best for this recipe. Since marshmallows are mostly sugar, they would become way too sweet if you used regular coconut.Enjoy.
Toasted Coconut and Key Lime Marshmallows
Nothing tops the taste of homemade marshmallows! You are best off using unsweetened coconut for toasting. The key lime marshmallows are sweet enough on their own.
Ingredients
Key Lime Marshmallows
- 2 packets unflavored gelatin
- ½ cup key lime juice
- 1 ¾ cup sugar
- ¾ cup corn syrup
- ½ cup cool water
- ¼ teaspoon salt
- Green Food Coloring {optional}
- ¼ cup powdered sugar for dusting
- Coconut Oil spray
Instructions
For the Marshmallows:
- Line 9x12 baking pan with parchment paper. Spray with coconut oil and dust with powdered sugar. Cover the bottom and sides with powdered sugar.
- In the bowl of a stand mixer combine gelatin and key lime juice. Set aside to let it bloom.
- In a heavy bottomed sauce pan combine sugar, corn syrup, water, and salt. Stir gently until the sugar dissolves. You don’t want to get the sugar on the sides of the pot. Let the sugar mixture come to a gentle boil over medium/high heat. I set my burner between 5 and 6. Continue cooking the mixture, without stirring, until it reaches 240 degrees on a candy thermometer. This can take anywhere from 10 to 15 minutes.
- Once the mixture has reached 240 degrees, remove the candy thermometer. Slowly pour the mixture into the bowl attached to your stand mixer. Place the mixer on low. Mix on low speed until all the syrup has been combined into the mixture. Increase the speed of your mixer {Setting 6} for 8 to 12 minutes. The mixture will almost triple in volume. If you would like to add coloring to your marshmallows, do it in the last minute. Watch the mixture; if you beat it too long it will become very difficult to get in the pan.
- Coat a silicon spatula with coconut oil. Using the spatula spread the marshmallow mixture into your prepared pan. If the mixture is really sticky, spray it with coconut oil and smooth it down.
- Coat the top of the marshmallows with powdered sugar. Allow the marshmallows to sit overnight.
- Loosen the parchment paper from the sides of the pan. Remove the marshmallows and cut them to the size you desire. Roll in powdered sugar and place in a sealed container.
- The rest is easy. Simply dip your key lime marshmallows in the white chocolate mixture (recipe below) then dip the marshmallow in the toasted coconut (recipe below). I like to line the back of a baking sheet with parchment paper and then place the white chocolate dipped marshmallows there until they are completely dry.
Toasted Coconut
- 1 Cup Bob’s Red Mill unsweetened coconut
- Place the unsweetened coconut in the oven at 350 for 5 to 7 minutes. Or until lightly toasted
White Chocolate Dipping Sauce
- 6 oz. white chocolate
- 1 tsp. organic shortening
- Over medium low heat melt the white chocolate and organic shortening.
- Stir slowly to combine
- Don’t over heat your white chocolate. White chocolate can be temperamental in comparison to regular chocolate.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 30mgCarbohydrates: 24gFiber: 0gSugar: 24gProtein: 1g
I hope you have enjoyed Melissa’s contributions on AMFT! She is such a great baker and business woman. Her cookie biz is blooming and she is focusing on that. Did you know that she can ship her cookies world wide. I’ve had her cookies and they are to-die-for and they are absolutely stunning!
I’ve had the opportunity to get to know Melissa at several events in the Phoenix area and she really is just the most sweetest person I’ve met in a long time. So go check out her site The Baked Equation and order some cookies for your sweetie, party, or just because you want a truly awesome treat! I’m so grateful that she gave up some of her free time to share some awesome recipes on AMFT.
Thank you so much for having me!
Oh, yum! I love marshmallows… and this scrumptious combination of coconut and key lime is a real plus, Wendy!
Thank you very much for sharing this wonderful recipe. The pictures are awesome. I haven’t tried a recipe like this before.
This is out of control!!