Active Time

　　1 hr

　　Total Time

　　3 1/4 hr (includes setting time)

　　We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.

　　

Ingredients

Makes about 4 dozen candies

　　2 cups unsweetened dried coconut

　　3 (1/4-ounces) 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

　　Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 8

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

　　

Step 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.

　　

Step 10

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

　　Cook's notes:

　　· 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.