Coconut Marshmallows

Making the sugar syrup for the marshmallows.

I used my traditional vanilla-bean marshmallow recipe
here, but opted to add 1 tsp. coconut extract to the recipe at the same time you add the vanilla bean paste. Also, I put it into a half sheet pan to cure instead of a 9 x 13 pan. This allows them to spread out more. I toasted a bag of sweetened, shredded coconut in the oven at 400 degrees, stirring often to prevent burning until it was golden brown. I allowed that to cool then pressed the cut marshmallows into to toasted coconut to coat them.