Toasted Coconut Marshmallow Squares

We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.

• Ready In: 3 hrs 15 mins
• Serves: 48

Ingredients

• 2  cups unsweetened dried shredded coconut
• 3 (1/4ounce) envelopes unflavored gelatin
• 1  cup water, divided
• 1 1⁄2 cups sugar
• 1  cup light corn syrup
• 1⁄4 teaspoon salt
• 2  teaspoons pure vanilla extract
• 1⁄2 teaspoon  coconut extract

Directions

1. Preheat oven to 350 degrees F with the rack in the center of oven.
2. Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
3. Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
4. Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
5. Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
6. 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.
7. Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
8. Remove from heat and allow to stand until bubbles dissipate.
9. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
10. Increase speed to high and beat until very thick, about 15 minutes.
11. Add vanilla and coconut extracts and beat 1 minute more.
12. Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
13. Let stand, uncovered, at room temperature until firm, about 2 hours.
14. Run a sharp knife around edge of marshmallow and invert onto a cutting board.
15. Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
16. Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.