Some days call for something soft, sweet, and just a little chewy around the edges. That’s where these toasted coconut marshmallows come in. They’re the kind of treat that makes you feel like a kid again, but with a grown-up twist—think campfire comfort meets coconut cream dreams. I love how ridiculously simple this recipe is. No candy thermometer, no guesswork—just a cozy baking tray and a whole lot of toasted coconut goodness. And let’s be real, any excuse to sprinkle coconut like it’s edible confetti is a win in my book. This one fits right into the world of super easy recipes, especially when you want to keep things light. Yes, it even works if you’re watching your calories or pretending to, like me. Whether you’re whipping these up as a last-minute dessert for guests or sneaking them into your own personal snack stash, you’ll love how they balance that pillowy marshmallow texture with a toasty, nutty edge. It’s part coconut recipes easy, part coconut cream recipes, and a whole lot of delicious.

1) Key Takeaways
2) Easy Toasted Coconut Marshmallows Recipe
3) Ingredients for Toasted Coconut Marshmallows
4) How to Make Toasted Coconut Marshmallows
5) Tips for Making Toasted Coconut Marshmallows
6) Making Toasted Coconut Marshmallows Ahead of Time
7) Storing Leftover Toasted Coconut Marshmallows
8) Try these Dessert Recipes next!
9) Toasted Coconut Marshmallows
10) Nutrition

1) Key Takeaways

This is a no-bake coconut dessert using marshmallows and toasted coconut
It fits in perfectly with super easy recipes that anyone can make quickly
The coconut cream and toasted coconut give a rich, chewy, tropical flavor
They store well in the fridge and are great for last-minute dessert cravings

2) Easy Toasted Coconut Marshmallows Recipe

If you’re anything like me, you’ve probably stood in your kitchen, spoon in hand, wondering what in the world to make with that half-used bag of marshmallows. This is one of those super easy recipes I pull out when I want to make something that looks way more complicated than it really is.

The toasted coconut gives it this subtle, nutty crunch that balances the gooey marshmallow bite. It’s like a vacation in dessert form. That coconut cream? It hugs every piece like a velvet robe, making this snack feel just a little indulgent without being too sweet. And hey, we could all use more easy coconut desserts that don’t involve baking or stirring a pot like it owes us money.

These toasted coconut marshmallows fit squarely into your list of coconut recipes easy to make, but they also check the box for coconut butter recipes and coconut sweet recipes, depending on how you tweak them. I’ve taken them to potlucks, barbecues, even left a few in the fridge for midnight snack attacks—and not once have they disappointed.

3) Ingredients for Toasted Coconut Marshmallows

Flaked Coconut: I use three full cups, divided. Half gets toasted for that golden crunch, and the rest stays soft to give the marshmallows a little chew and sweetness. It’s the secret weapon that makes these treats pop.

Marshmallows: Grab a standard 10-ounce bag. You want the full-sized ones, not the minis, since they hold their shape better when coated. They’re gooey and soft, perfect for soaking up flavor.

Coconut Cream: This stuff is rich, smooth, and almost buttery. A quarter cup goes a long way. It helps the coconut stick to the marshmallows and adds a depth that makes people go, “Wait, what is that flavor?” in the best way.

Non-stick Spray: A quick spritz in your dish or bowl keeps everything from turning into a sticky mess. It’s like the bouncer that keeps the marshmallows from clinging to the walls.

4) How to Make Toasted Coconut Marshmallows

Step 1: Heat your oven to 350°F. Don’t skip the preheat—it’s key to get an even toast on the coconut.

Step 2: Spread 1 1/2 cups of the coconut on a baking tray. Try to keep it in a single layer so it browns evenly.

Step 3: Bake for 5 to 7 minutes. Keep your eye on it—it goes from golden to burnt real fast. Give it a stir halfway through to keep it from clumping.

Step 4: Spray your mixing bowl or baking dish with non-stick spray. Trust me, it’ll save your sanity later.

Step 5: Toss the marshmallows in a big bowl with the coconut cream until they’re all coated and shiny. It gets a little messy, but that’s half the fun.

Step 6: Add one cup of the toasted coconut and stir it in so it sticks to the marshmallows. You’ll see them start to look golden and delicious already.

Step 7: Press everything into your prepared dish. Use a spatula or the back of a spoon to flatten it out gently.

Step 8: Sprinkle the rest of the toasted coconut right on top. It adds crunch and color, and it makes the whole thing look a little fancy without the effort.

Step 9: Chill the dish in the fridge for at least 30 minutes. That lets everything set and makes them easier to cut or pull apart.