Toasted Coconut Marshmallow Squares

Total Time: 3 hrs 15 mins Preparation Time: 1 hr Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 48
• 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

Recipe

• 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.