Cooking oil spray
2 cups caster sugar
3 tsps glucose syrup
2 tblsps powdered gelatine
3/4 cup shredded coconut
3/4 desiccated coconut
1 tsp vanilla bean paste
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.