Low Carb Toasted Coconut Marshmallows – Pillowy, Sweet, and Surprisingly Simple

Step-by-Step Instructions

1. Prep the pan. Lightly oil an 8×8-inch baking pan.

   Line with parchment so it overhangs on two sides. Lightly oil the parchment too. Sprinkle 1/2 cup unsweetened coconut flakes evenly across the bottom.

2. Bloom the gelatin. In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), sprinkle gelatin over 1/2 cup cold water.

   Let sit 5–10 minutes to fully bloom.

3. Make the syrup. In a small saucepan, combine 1/2 cup water, allulose, cream of tartar, and salt. Bring to a gentle simmer over medium heat, stirring until dissolved. Once clear, stop stirring and let it bubble until it reaches a light, steady simmer for 3–4 minutes.

   It doesn’t need a hard candy stage with allulose—just hot and fully dissolved.

4. Whip with care. Start the mixer on low to loosen the bloomed gelatin. With the mixer running on low, carefully stream the hot syrup down the side of the bowl into the gelatin.
5. Beat to fluffy. Increase speed to medium-high and whip 8–10 minutes, until the mixture triples in volume and holds soft, glossy peaks. Add vanilla (or coconut extract) in the last minute.

   The bowl should feel just slightly warm, not hot.

6. Pour and top. Immediately scrape the marshmallow mixture into the prepared pan and smooth the top with a lightly oiled spatula. Sprinkle another 1/2 cup coconut flakes over the surface, pressing gently so they stick.
7. Let it set. Rest at room temperature 4–6 hours, or until firm to the touch. For faster setting, chill uncovered in the fridge for 1–2 hours, then bring to room temp before cutting.
8. Toast the coconut. Preheat the broiler to low.

   Sprinkle the remaining 1/4 cup coconut flakes over the top of the set slab. Broil 30–60 seconds, watching closely, until the coconut just turns golden. Rotate the pan for even color.

   Alternatively, use a kitchen torch for more control.

9. Cut and dust. Lift the slab out using the parchment overhang. Lightly oil a sharp knife and cut into 25–36 squares. If desired, toss the cut sides in a little powdered allulose to prevent sticking.
10. Final toast (optional). For extra toasty edges, place cut squares coconut-side up on a sheet pan and broil 10–20 seconds.

    Keep a very close eye—they brown fast.