Toasted Coconut Marshmallows

I was watching Barefoot Contessa on the Food Network the other day and she was making Toasted Coconut Marshmallows. It was so easy I had to give it a try. These things are to die for!
Toasted Coconut Marshmallows

7 ounces sweetened, shredded coconut
3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla
powdered sugar for dusting

In a large skillet, over medium heat, toast coconut until lightly browned; stir frequently. Remove immediately from pan and set aside. (If you don't remove from pan the coconut continues to toast and can burn.) Sprinkle half of the toasted coconut on the bottom of a 9x13 glass pan.

In the bowl of a stand mixer with a whisk attachment, combine 1/2 cup cold water and gelatin. Mix with a spoon just until gelatin is moist. Let sit while you prepare the syrup.

In a medium sauce pan combine 1/2 cup water, 1 1/2 cups sugar, corn syrup and salt. Cook over medium heat until sugar dissolves. Raise heat to high and cook until syrup reaches 240 degrees F on a candy thermometer. Remove from heat.

With the mixer on low, slowly pour the syrup into the dissolved gelatin. (my gelatin had started to gel, this is ok.) Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add vanilla and mix thoroughly.

Pour marshmallow into pan over the toasted coconut. Smooth top of marshmallow with damp hands. (this keeps it from sticking to you.) Sprinkle with remaining toasted coconut and allow to dry uncovered, overnight.

Remove marshmallow from pan and cut into squares. Roll the sides of each marshmallow in powdered sugar. Store uncovered at room temperature.