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["Preheat oven to 350 degrees F with the rack in the center of oven.", "Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.", "Oil a 9"" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.", "Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.", "Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.", "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 thermometer registers 240 degrees F (soft ball stage).", "Remove from heat and allow to 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 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"" wide strips, then cut each strip into 3/4"" squares.", "Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely."]
