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1
Preheat oven to 325F.
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2
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.
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3
Cool coconut.
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4
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.
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5
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
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6
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.
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7
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F, about 12 minutes.
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8
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
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9
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.
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10
In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks.
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11
Beat whites and extract into sugar mixture until just combined.
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12
Pour mixture into baking pan and sprinkle 1 1/2 cups toasted coconut evenly over top, pressing lightly to adhere.
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13
Transfer remaining toasted coconut to a large bowl and reserve, covered, at room temperature.
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14
Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
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15
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.
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16
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.
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17
Coconut marshmallows keep in an airtight container at cool room temperature 1 week.
