Homemade Coconut Marshmallows
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 (8×8 or larger)
- Parchment or wax paper
- Food processor or mixer
- Mixing bowl
- Egg shaped cookie cuter
Directions:
- Grease the pan and line with parchment paper.
- In a mixing bowl, add the 3 packages of gelatin with ½ cup of water.
- 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.
- Boil for 10 minutes and remove from heat.
- 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.
- Once mixture is thick enough, transfer crème to your pan lined with parchment paper. Pat to smooth. (This is the messy part!)
- 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!
