Step 1

Line a 9 x 9 pan with foil and spray with non stick spray. Now sift confectioners sugar heavily to coat the surface of the foil.

Step 2

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom.

Step 3

Meanwhile, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard until the thermometer reached 240F. Slowly pour boiling syrup into gelatin with the mixer on low. Turn up the speed and add the vanilla & salt and beat for 8 minutes. Now add the toasted pecans and pineapple. Beat for an additional 4 minutes.

Step 4

Scrape into prepared pan. Using an oiled spatula smooth the surface of the marshmallows.

Step 5

Set in a draft free area overnight.

Step 6

To remove, invert the pan over a cutting board dusted generously with confectioners sugar. Slowly peel the foil away from the marshmallow slab.

Step 7

Using a sharp knife cut the slab into marshmallows.

Step 8

Roll each marshmallow in the toasted coconut.

Step 9

Devour...