Feeling Mallow....

I swiped this recipe from Diary of a Foodie recipe files because it is so worth the effort of making.
I thought I would share in my "borrowing"! Enjoy

TOASTED-COCONUT MARSHMALLOW SQUARES

DIARY OF A FOODIE: SEASON TWO: THE WORLD OF SWEET

MAKESABOUT 4 DOZEN CANDIES

• ACTIVE TIME:1 HR
• START TO FINISH:3 1/4 HR (INCLUDES SETTING TIME)
c

2c unsweetened dried coconut
3 (1/4-oz) envelopes unflavored gelatin
1 c water, divided
1 1/2 c sugar
1 c light corn syrup
1/4 t salt
2 t pure vanilla extract
1/2 t coconut extract

• EQUIPMENT:

  a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
• Toast coconut in a shallow baking pan in oven until golden, 7 to 10 minutes. Oil 9-inch baking pan, then sprinkle

bottom with 1/2c toasted coconut.

Sprinkle gelatin over 1/2 c water in bowl of mixer.

Let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2c 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.
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 very 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-inch-wide strips then cut each strip into 3/4-inch squares.
Put remaining coconut into bowl and dredge marshmallows to completely coat

• Layer on parchment in air tight container. Stays Fresh for 1 month.