Dessert: Coconut Marshmallows

Ingredients

14 ounces sweetened flaked coconut (about 5 cups)
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 °F.)
1/4 teaspoon salt
2 large egg whites*
3/4 teaspoon coconut extract
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions

Instructions

Preheat oven to 325 °F.
In a large baking pan spread sweetened flaked coconut evenly and toast in middle of oven, stirring halfway through toasting, until golden, about 12 minutes total. Cool coconut.
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and sprinkle bottom evenly with 1 1/2 cups toasted coconut. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 °F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and extract into sugar mixture until just combined.
Pour mixture into baking pan and sprinkle 1 1/2 cups toasted coconut evenly over top, pressing lightly to adhere. Transfer remaining toasted coconut to a large bowl and reserve, covered, at room temperature. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Toss marshmallows in batches in reserved coconut to evenly coat and press lightly to adhere. Coconut marshmallows keep in an airtight container at cool room temperature 1 week.