Marsha! Marsha! Marsha! would approve! Light and Fluffy Matcha! Matcha! Matcha! Marshmallows topped with coconut….

2. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

3. Combine the sugar, matcha powder, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

4. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

5. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut.

6. Allow to dry uncovered at room temperature overnight.

8. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar.

Store uncovered at room temperature.

Toasted Coconut Matcha Marshmallows

Print Recipe

Pin Recipe

Oh Matcha! Matcha! Matcha! Marshmallows! …WITH TOASTED COCONUT! WHAT! …You read that correctly. These are delicious and they are gluten free! Make a batch today!

• Author: Sparkling Charm

Ingredients

7 ounces sweetened shredded coconut, toasted

1 tablespoon matcha powder

3 packets of unflavored gelatin

1 cup water

1 ½ cups sugar

1 cup light corn syrup

dash of kosher salt

1 teaspoon clear vanilla extract

confectioners’ sugar for dusting

cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan.

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Combine the sugar, matcha powder, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut.

Allow to dry uncovered at room temperature overnight. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

PIN IT

Copyrights & Credits//Author, Web Design,Stylist, Photographer, Creator: Gwyn @SparklingCharm.com

This post may contain affiliate links.