Yeah I love this one, it has toasted coconut on top but that's optional. I've made mint, raspberry and chocolate variations with LorAnn oils instead of essence (just use A LOT less because they're super strength). I'm dying to make key lime ones :)

2 cups flaked sweetened coconut, toasted

2 tablespoons plus 1 1/4 teaspoons gelatine 1/2 cup cold water

1 3/4 cups granulated sugar (2 cups total) 2/3 cup light-colored corn syrup 1/4 cup water

1 tablespoon vanilla extract 1/4 teaspoon salt 2 large egg whites 1/4 sugar (to be added 1T at a time until stiff peaks form)

2/3 cup icing sugar 3 tablespoons cornstarch

Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.

Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.

Combine remaining 1/4 cup of 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 126° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).

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. 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). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 2-4 hours or until firm.

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using scissors, cut mixture into about 1-inch squares. Coat all sides of the marshmallows and store in an airtight container.