Toasted Coconut Marshmallows

This needs to chill overnight. From Cooking Light, November 2005.

• Ready In: 45 mins
• Serves: 96

Ingredients

•  cooking spray
• 2  cups sweetened flaked coconut, toasted
• 2.5 (1/4ounce) 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

Directions

1. 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.
2. Spread coconut in an even layer in bottom of pan; set aside.
3. Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
4. 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).
5. Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
6. 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.
7. 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).
8. Gently spread marshmallow mixture over coconut in prepared pan.
9. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture.
10. Chill 8 hours or until firm.
11. Sprinkle powdered sugar and cornstarch over a cutting board.
12. Remove top sheet of plastic wrap.
13. Invert marshmallow mixture over powdered sugar mixture.
14. Using a dough scraper, cut mixture into about 1-inch squares.
15. Store between sheets of wax or parchment paper in an airtight container.