Baking Christmas

Giant Coconut “Snowball” Marshmallows – The perfect festive food gift

These scrumptious marshmallows are so festive, so yummy and so great as a gift. Even a novice baker can make the most delicious squidgy marshmallow and they make an impressive gift for someone with a sweet tooth. This makes 16 extra large marshmallows.


2 large egg whites

150 ml boiling water

30g powdered gelatine ( please use powdered SO much better and lasts for ages, buy here)

500g white granulated or caster sugar

4 teaspoons of golden syrup

200ml cold water

200g desiccated coconut

23cm x 23xm square tin (buy here)

Cake release spray ( buy here)


*NB you may be buying some of these materials/ ingredients for the first time. Remember they will all last for many more marshmallows into the future!



Whisk the egg whites using an electric mixer until they form stiff peaks. Leave to stand and set aside.

Pour 150ml of boiling water into a measuring jug, then add the powdered gelatine, whisk until dissolved.

To make the “hard ball sugar” place a heavy bottomed saucepan on the hob, add the white sugar, golden syrup and water. Boil for 10 mins occasionally stirring. Once time is up turn off heat and wait for the mixture to stop bubbling.

Add the gelatine mixture to the “hard ball sugar” stirring continuously.

Then add this mixture to the whisked egg whites. Keep mixing on full speed for 10 minutes, until it becomes the constancy of whipped cream.

Turn off the mixture and stir in 50 g of coconut.

Spray the square tin with cake release spray, then pour in the marshmallow mixture. Smooth out the top with a knife or pallet knife.

Sprinkle with the coconut, so fully covered.

Cover with cling film and allow to set for around 8 hours.

Once set, sprinkle the remaining coconut on your work surface. Turn out the marshmallow square onto the coconut. Cut into 4 rows each way.

Once the squares are cut pat coconut on each side.

Place in tin or airtight container and share with your friends or give as a gift. They will last around 2 weeks if properly sealed!




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