(Makes 25 marshmallows, depending on size)
500ml desiccated coconut
60ml cold water
400g (500ml) Huletts White Sugar
pinch of salt
30ml Huletts Golden Syrup
190ml boiling water
2 extra-large egg whites
Preheat the oven to 180ºC. Lightly grease a 24 cm square glass dish. Toast the coconut on a baking tray in the oven until golden brown. Evenly distribute a 1/3 of the coconut over the base of the dish and set aside.
Sprinkle the gelatine over the cold water and stir to combine. Set aside. Stir the sugar, salt and syrup with the boiling water in a saucepan until the sugar has dissolved. Bring to the boil over medium heat. Boil until the mixture reaches 116ºC on the candy thermometer. That is the soft ball stage. Remove from the heat and add the gelatine. Transfer to the bowl of the mixer and beat on high speed until very thick for about 10 minutes.Meanwhile beat the egg whites to soft peak.
When the marshmallow mixture is very thick, stir in the vanilla essence. Fold in the egg whites and spread over the coconut in the glass dish, smoothing the top. Cover with half of the remaining coconut. Let the marshmallows stand at room temperature, uncovered, until firm for about 3 hours.
Cut into squares and toss in the remaining coconut to cover the sides.