Coconut Marshmallows

1. 1

   Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.

2. 2

   Sprinkle gelatin over 1/2 cup boiling water in a small bowl; stir to dissolve. Place sugar and 1/2 cup water in a heavy-bottomed saucepan on medium heat. Stir, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins. Remove pan from heat. Whisk gelatin mixture and vanilla into hot syrup; stir until dissolved.

3. 3

   Beat egg whites in a clean dry heatproof bowl with an electric mixer until soft peaks form. Gradually beat hot syrup into egg whites in a thin steady stream for 10 mins or until mixture becomes light and fluffy and begins to cool. Spread into prepared pan; smooth top. Cover with plastic wrap. Let stand at room temperature for 2 hours or until set.

4. 4

   Transfer marshmallow to a cutting board. Using a wet knife, cut into 60 pieces. Roll marshmallow in coconut to coat. Serve.

No additional tips available.