Toasted-Coconut Marshmallow Squares

Directions

1. 1.

   Preheat oven to 350°F with rack in middle.

2. 2.

   Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.

3. 3.

   Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.

4. 4.

   Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.

5. 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. 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. 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. 8.

   Let stand, uncovered, at room temperature until firm, about 2 hours.

9. 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. 10.

    Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.