Toasted-Coconut Marshmallow Squares

Ingredients

• 0.5 teaspoon coconut extract 
• 1 cup plus light
• 0.8 ounces gelatin powder unflavored
• 0.3 teaspoon salt 
• 1.5 cups sugar 
• 2 cups coconut flakes dried unsweetened
• 2 teaspoons vanilla extract pure
• 1 cup water divided

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• blender
• baking pan
• kitchen thermometer
• cutting board
• pastry brush

Directions

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.
6. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage).
7. Remove from heat and let stand until bubbles dissipate.
8. 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.
9. Add vanilla and coconut extracts and beat 1 minute more.
10. 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.
11. Let stand, uncovered, at room temperature until firm, about 2 hours.
12. Run a sharp knife around edge of marshmallow and invert onto a cutting board.
13. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
14. Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
15. · 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.