Toast 7 ounces of coconut. Watch it closely cause it will smoke. If you do not know this tiny fact, (as I did not) it will freak you out when you look at the stove and see tiny smoke tendrails come out of it.
Sprinkle half of the toast coconut into a 8 by 12 none metal pan.
The Marshmallow Part
1 C. water...seperated into 1/2 C and 1/2 C
3 packages of unflavored gelatin
1 1/2 C. sugar
1 C. light corn syrup
1/4 tea. kosher salt
1 Tab. pure vanilla extract
Powdered sugar for dusting.
Combine all of the gelatin and 1/2 C. of water into the bowl of an electric mixer. Just let it sit while you make the syrup.
In a pan, combine sugar, corn syrup, salt and 1/2 C. water. Cook over medium heat until the sugar dissolves. Then, raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometr. Remove from heat.
With the mixer on low speed, slowly pour in the sugar syrup in the dissolved gelatin. It will be hot. At this point, it will look like a tannish glue. Put the mixer on high speed and whip it until the mixture is very thick. That will take between 10-15 minutes. It will look like this:
The marshmallow is not running off of the wisk. That is pretty much a stable blob of the stuff.
Pour the marshmallow batter into the pan that already has 1/2 of the coconut mixture. You can dampen your hands and smooth out the top of the misture. Then sprinkle on the rest of the toated coconut. Allow to dry uncovered at room temp overnight. When you are ready to cut them, it is easier if you run your knife under hot water with each cut. Roll the side into powered sugar. Store uncovered at room temp.
This was fun. I think that you could also make it flavored with putting in some flavored jello. The most fun that I had with this was letting BeBo lick the bowl. His spoon would snap back into the bowl each time cause it was so sticky!! Sort of like marshmallow flubber.