Homemade Toasted Coconut Marshmallows

I made these tasty treats last weekend. They were pretty easy to make and oh so creamy! This recipe comes from Cooking Light, November 2005.

Total preparation and cooking time is 45 minutes. Chill time is 8 hours.

Ingredients
2 cups sweetened flaked coconut, toasted
2 1/2 (1/4 oz) envelopes unflavored gelatin (2 T + 1 1/4 t)
3/4 cup cold water, divided
2 cups granulated sugar, divided
2/3 cup light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg whites
2/3 cup powdered sugar
3 tablespoons cornstarch

Instructions
1. Line a 9X13 in. baking pan with plastic wrap, allowing wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray.
2. Spread coconut in an even layer in bottom of pan; set aside.
3. Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
4. Combine remaining 1/4 cup water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260 degrees (about 15 minutes).
5. Remove from heat; gradually stir in softened gelatin (mixture will become foamy).
6. While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy.
7. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes).
8. Gently spread marshmallow mixture over coconut in prepared pan.
9. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture.
10. Chill 8 hours or until firm.
11. Sprinkle powdered sugar and cornstarch over a cutting board.
12. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture.
13. Using a dough scraper, cut mixture into about 1 inch squares
14. Store between sheets of wax or parchment paper in an airtight container.