Toasted Coconut Vanilla Marshmallows

2 cups sweetened flaked coconut
2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 light corn syrup
1/2 cup brown rice syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar to dust

Preheat oven to 350

Scatter coconut in an even layer on a large baking sheet. Place in the oven and toast until they are golden - making sure to stir often to keep from burning. This should take 2-6 minutes. Remove and let cool.

In a large mixing bowl, mix together gelatin and 1/2 cup cold water. Let sit for 20-30 minutes to bloom.

In a small saucepan, add granulated sugar, corn syrup, brown rice syrup, 1/2 cup water, and salt. Heat over low and gently stir just until the sugar dissolves. Using a wet brush, wipe down the sides to remove any sugar crystals. Increase the heat to high and cook, without stirring, until a candy thermometer reads at least 244 degrees. Remove from heat.

Turn the mixer on low and slowly pour hot syrup in a steady stream into the gelatin. Slowly bring the mixter to high and let it go for 12-15 minutes - until very thick. Turn the mixer to low and add in the vanilla. Return to high and mix another minute to combine. Be careful when you do this as the mixture tends to expand quickly when the vanilla is added.

Spray a 9x13" baking dish with cooking spray. Dust the entire pan with sifted confectioners' sugar. Line the bottom with an even layer of the toasted coconut. Scoop the thick marshmallow mixture into pan and spread to form an even layer. This is pretty sticky, so to help spread, add a little more sifted confectioners' sugar and pat it smooth with your fingers. Add a final light layer of confectioners' sugar and leave uncovered overnight to dry.

Dust a working surface with confectioners' sugar and turn the marshmallows out. Using a bench scraper, or sharp knife, cut into squares. Dredge the cut sides into confectioners' sugar to keep them from sticking to your hands.

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