Maple Coconut Marshmallows

Grease 10 inch spring form pan with vegetable oil (or other flavourless oil). The spring form pan makes it super easy to remove the marshmallows once set. In a large bowl, stir together gelatin and 1/2 cup cold water and let sit. Stir sugar, salt, maple syrup and 1/2 warm water together in a small pot. Cover and heat on medium for 4 minutes or until the mixture starts to bubble around the edges- no need to stir anymore, the heating process will take care of that for you. Remove lid and continue to cook over medium heat for an additional 7 minutes (or 240F on a candy thermometer). Start up your hand or stand up mixer on low, and slowly add the syrup mixture to the gelatine. Once all the syrup is incorporated, turn your mixer to high and beat for 10-12 minutes until your mixture resembles the thick consistency of whipped cream or meringue. Add in vanilla and whip to incorporate. (Note: Since 10 minutes is awhile to stand there with a hand mixer if you don't have a stand up version, I used a large enough bowl so I could stand up my hand mixer on the side of the bowl and ta da- instant stand up mixer. If you do this, do make sure to watch your hand mixer so it doesn't fall over!) Pour the marshmallow mixture into the greased spring form pan, and let set at room temperature for 2-3 hours. In the meantime, spread the combination of sweetened and unsweetened coconut on a baking sheet and broil in the oven until golden brown- this only takes a few minutes so don't take your eyes off the coconut so it doesn't burn! Set coconut aside to cool. Once set, open the spring form pan and turn the marshmallow upside down on a cleared counter top. This is where you can get creative- slice your marshmallow into squares or use a cookie cutter for fun shapes! Which ever you choose, make sure to grease your knife or cutter with some vegetable oil- simply soak a piece of paper towel with the oil and use it to wipe your cutting device after each slice. Spread the toasted coconut on the counter top and dip each newly cut marshmallow, covering all sides with the coconut. Once all marshmallows have been covered in coconut, arrange them on a cookie sheet or several plates. Let dry over night or for the day before storing in an airtight container.