Toasted Coconut Marshmallows

Spread 3/4 cup (175 mL) of the coconut on baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until fragrant and golden, 3 to 5 minutes. Set aside.

Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.

In saucepan, bring granulated sugar, 3/4 cup (175 mL) water and corn syrup to boil over medium-high heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 260°F (125°C), or hard-ball stage when 1 tsp (5 mL) syrup dropped into cold water forms hard ball, about 12 minutes. Remove from heat.

Meanwhile, in small saucepan, sprinkle gelatin over 3/4 cup (175 mL) cold water; let stand for 5 minutes. Heat over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup. (Mixture will bubble up.)

Meanwhile, in stand mixer, beat egg whites until stiff peaks form. With machine running, gradually pour in gelatin mixture; beat on high until increased in volume and cool, about 12 minutes. Beat in coconut extract and remaining untoasted coconut.

Immediately scrape into prepared pan. Using greased palette knife or spatula, smooth top. Sprinkle with toasted coconut, pressing slightly. Let stand, uncovered, at room temperature until firm and set, about 4 hours.

Remove from pan and peel off paper. Transfer to icing sugar–dusted cutting board. Using greased knife and cleaning and greasing knife between cuts, cut into 40 squares, trimming edges.

Gently press sides and bottom of each square into icing sugar to coat; dust off excess. Let stand on waxed paper–lined baking sheet to dry, about 1 hour. (Make ahead: Store between waxed paper in airtight container at room temperature for up to 1 week.)