Toasted Coconut Marshmallows: A Sweet Escape to Tropical Delights

Instructions:

1. Prepare the Baking Pan: Line the 9x13-inch pan with parchment paper, leaving a bit of overhang for easy removal; set aside.
2. Toast the Coconut: Spread shredded coconut in a single layer on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes until golden brown, stirring halfway through.
3. Bloom the Gelatin: In a small bowl, combine 1 cup of water and gelatin; let sit to bloom for 5-10 minutes.
4. Make the Sugar Syrup: In a saucepan, combine granulated sugar, corn syrup, remaining water, and salt. Bring to a boil, stirring until sugar dissolves. Attach candy thermometer and continue cooking until mixture reaches 240°F (115°C).
5. Whip the Marshmallow Mixture: Once syrup reaches temperature, carefully drizzle it into the bloomed gelatin while mixing on low speed. Gradually increase speed and whip until fluffy and tripled in volume, about 10-15 minutes. Add vanilla extract when fluffy.
6. Fold in Toasted Coconut: Gently fold in the toasted coconut using a rubber spatula until evenly distributed.
7. Transfer to the Pan: Pour the marshmallow mixture into the prepared pan, spreading evenly with an offset spatula. Let set at room temperature for at least 4 hours or overnight.
8. Cut and Dust: Once set, mix powdered sugar and cornstarch, dust the top of the marshmallows, and use a knife to cut into squares. Dust each piece with the sugar mixture to prevent sticking.
9. Store or Serve: Enjoy immediately or store in an airtight container for up to 2 weeks.