Recipe

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• 2 cups unsweetened dried coconut
• 3 (1/4-oz) envelopes unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• 1/2 tsp coconut extract

• 1 Preheat oven to 350°F with rack in middle.
• 2 Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
• 3 Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• 4 Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
• 5 Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• 6 With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
• 7 Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• 8 Let stand, uncovered, at room temperature until firm, about 2 hours.
• 9 Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
• 10 Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
• 11 Cook's notes: · Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. · To avoid stickiness, try to make marshmallows on a dry day.