Toasted Coconut Marshmallow Squares - cooking recipe

Ingredients

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) 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

Preparation

Preheat oven to 350 degrees F with the rack in the center of oven.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
Oil a 9\" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
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.
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 thermometer registers 240 degrees F (soft ball stage).
Remove from heat and allow to stand until bubbles dissipate.
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.
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.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board.
Cut into 3/4\" wide strips, then cut each strip into 3/4\" squares.
Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.