Marshmallow can be made up to two weeks ahead. Store in an airtight container in the fridge. Vanilla bean paste can be replaced with vanilla extract, if preferred.
Ingredients
Method
Spray a 20cm x 20cm lamington pan with cooking pol. Line base and sides with baking paper, extending paper 3cm above pan edges. Lightly spray paper with oil.
Place sugar, syrup and 3/4 cup warm water in a large saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Boil gently for about 7 minutes, or until slightly thickened.
Sprinkle gelatine over 3/4 cup cold water in a small jug. Whisk to combine. Whisk into syrup in pan until dissolved. Return to boil. Remove saucepan from heat. Pour into a large heatproof bowl of electric mixer. Cool to lukewarm.
Meanwhile, scatter combined coconuts over an oven tray lined with baking paper.
Cook in a moderate oven (180c) for about 3 to 4 minutes, or until lightly toasted. Remove. cool.
Beat lukewarm gelatine mixture on high speed for about 5 minutes, or until very thick. Beat in vanilla. Spook marshmallow into prepared pan. Spread evenly. Sprinkle with 1/3 cup of the toasted coconut, reserving remaining coconut. Loosely cover pan with plastic wrap. refrigerate for about 6 hours, or overnight until set.
Turn out marshmallow onto a chopping board covered with a sheet of baking paper. Remove lining paper. Using a warm knife, cut into 24 squares.
Place reserved coconut in a medium bowl. One at a time, toss marshmallow squares into coconut, pressing on to coat. Serve.
