• Melted butter, to grease
• 2 cups plain flour
• 1/2 cup firmly packed brown sugar
• Extra 85g butter, melted, cooled
• 1 tsp vanilla extract
• 1/2 cup cold water
• 1 1/2 Tbsp gelatine powder
• 3/4 cup caster sugar
• 1/3 cup shredded coconut, toasted
Note: Allow 1 hour standing
Preheat oven to 180C. Grease a 26 x 16cm (base measurement) slab pan with melted butter, then line with baking paper.
Sift flour into a large bowl. Add brown sugar and stir to combine. Add extra melted butter and vanilla and mix to combine. Spoon into prepared pan and press evenly over base.
Bake for 20 minutes or until light golden. Set aside to cool completely.
Meanwhile, pour 1/4 cup of the water into a microwave-safe jug and sprinkle with gelatine. Set aside for 5 minutes or until softened. Cook in microwave on high/100% for 20-30 seconds or until gelatine is dissolved. Set aside to cool.
Put caster sugar and remaining water in a large bowl. Beat for 5 minutes or until mixture turns white. Add gelatine mixture and beat for 10 minutes or until a thick, white marshmallow forms.
Spread marshmallow onto cooled base. Stand for 1 hour or until marshmallow has set. Sprinkle with toasted coconut. Cut into rectangles, using a large wet knife dipped into hot water between cuts.