Homemade Coconut Marshmallows

Homemade Coconut Marshmallows
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When I think of Easter candy, I instantly crave Peeps. Those gooey marshmallow chicks are delicious but unfortunately, they are also loaded with chemicals. Since I consider them a seasonal staple, it’s just as good to make a healthier version at home.

So, is this a messy recipe? Uh, yeah! It’s pretty sticky and gooey—but so, so, so worth it! The vanilla flavoring in the marshmallows paired with the coconut flakes on top are a perfect sweet treat. I’m preparing some ahead of time to go into all my Easter gift bags and baskets!

Ingredients:

  • 1 cup water
  • 3 packages of gelatin (I got mine from Whole Foods)
  • 1 tsp. organic vanilla extract
  • 1-cup raw honey (melted)
  • ¼ tsp. salt
  • Natural food dye of your preferred color
  • Coconut flakes (shredded or chips)
  • Desired decorations (sprinkles, etc.)

Supplies:

  • Pan (8x8 or larger)
  • Parchment or wax paper
  • Food processor or mixer
  • Mixing bowl
  • Egg shaped cookie cuter

Directions:

  1. Grease the pan and line with parchment paper.
  2. In a mixing bowl, add the 3 packages of gelatin with ½ cup of water.
  3.  Let gelatin soften for about 10 minutes. In the meantime, pour 1/2 cup of water in a saucepan. Add honey, vanilla, and salt. Bring the mixture to a boil.
  4. Boil for 10 minutes and remove from heat.
  5. Slowly pour honey mixture and gelatin mixture into a food processor. Turn on high and continue until it becomes a thick marshmallow crème. Around 5 minutes in, place a few drops of your preferred food coloring into the mixture.
  6. Once mixture is thick enough, transfer crème to your pan lined with parchment paper. Pat to smooth. (This is the messy part!)
  7. Let set for a couple hours on countertop. Once they are at the right consistency, use cookie cutter to make marshmallow “eggs.” Decorate with coconut flakes and enjoy!

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Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.