Instructions

1. Preheat your oven to 350 degrees. Spread the shredded coconut over a large baking sheet.
2. Bake at 350 degrees for 3-5 minutes or until the coconut is light and golden. Stir the coconut halfway through baking to ensure it toasts evenly.
3. Remove the toasted coconut from the oven and let it cool.
4. Place the gelatin and 1/2 cup of cold water into a large mixing bowl. Let the gelatin bloom for 5-10 minutes.
5. Line an 8×8-inch baking dish with parchment paper. Spread half the toasted coconut over the bottom of the pan and set aside.
6. Combine the remaining 1/4 cup of water in a medium saucepan with the corn syrup and sugar. Heat the mixture over medium heat and bring to a boil.
7. Once the mixture comes to a boil, allow it to boil for one minute. The temperature of the boiled sugar syrup should be around 240 degrees F.
8. Remove the saucepan from the heat and pour it over the bloomed gelatin mixture.
9. Attach the whisk attachment to the mixer and beat on high for 10-12 minutes. The mixture will form stiff peaks. Once this happens, add the vanilla extract and continue to mix until combined.
10. Pour the mixture into the prepared pan and, using a greased spatula, spread the marshmallow fluff into the pan. Top with the rest of the toasted coconut and cover with a lid or plastic wrap.
11. Let the marshmallows set for 6-8 hours. Once set, remove the marshmallows from the pan and cut them into even squares. Enjoy!
12. Store leftover marshmallows in an airtight container at room temperature for up to a week.