Heat the oven to 160 C and the coconut husk is roasted (paper) for 7-10 minutes, until golden brown, stirring occasionally. Remove and cool. The gelatin was sprinkled over half water (120 ml) and left for 15 minutes. Meanwhile, in the bowl pour the other portion of water, add sugar, corn syrup, salt, and moderate heat is boiled to reflux and then capped with a lid for 3 minutes othlupva is boiled for another 10 minutes. Remove from heat, add the gelatin to the jet and mixed with a mixer, starting from the lowest speed to the highest (10 minutes), add the vanilla extract and stirred for a further 30 seconds. Shape with dimensions 33x23x5 cm namaslyava and place baking paper. At the bottom stood half coconut flakes, pour the mixture with a wet spatula and top standing in the other part of the coconut flakes (pressed by hand). Allow 12 hours at room temperature - unmarked. Remove from the form and turns off adhesive paper and using a sharp knife (pizza cutter), cut into squares, whose walls are rolled in powdered sugar. Stored in hermetically sealed containers at room temperature. Durability is up to two weeks.