Prep 30 mins
Cook 15 mins
This needs to chill overnight. From Cooking Light, November 2005.
- cooking spray
- 2 cups sweetened flaked coconut, toasted
- 2.5 (1/4 ounce) envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
- 3⁄4 cup cold water, divided
- 2 cups granulated sugar, divided
- 2⁄3 cup light corn syrup
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon salt
- 2 large egg whites
- 2⁄3 cup powdered sugar
- 3 tablespoons cornstarch
- Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray.
- Spread coconut in an even layer in bottom of pan; set aside.
- Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
- Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes).
- Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
- While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy.
- Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes).
- Gently spread marshmallow mixture over coconut in prepared pan.
- Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture.
- Chill 8 hours or until firm.
- Sprinkle powdered sugar and cornstarch over a cutting board.
- Remove top sheet of plastic wrap.
- Invert marshmallow mixture over powdered sugar mixture.
- Using a dough scraper, cut mixture into about 1-inch squares.
- Store between sheets of wax or parchment paper in an airtight container.