-
Sprinkle the gelatine over 1 cup cold water.
-
In a large saucepan add sugar and boiling water and stir until the sugar has dissolved. Bring it to the boil.
-
Stir in the gelatine mixture and boil for about 20 minutes uncovered. Allow to cool to room temperature.
-
Pour the cooled mixture into a bowl, add the lemon juice and vanilla essence and mix with an electric beater . Beat on high until the mixture becomes thick and white. Pour the mixture into two deep 20cm square cake tins which have been dusted with a fine layer of icing sugar. Refrigerate until set.
-
In a saucepan, add the dessicated coconut and toast gently until golden brown.
-
Cut the marshmallows with a wet knife and roll in the coconut.
-
Keep refrigerated until needed.