INA GARTEN’S TOASTED COCONUT MARSHMALLOWS

7 ounces sweetened shredded coconut, toasted

1 recipe Homemade Marshmallow batter (recipe follows)

Confectioners’ sugar

Sprinkle half the toasted coconut in an 8-by-12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallow from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Makes 20 to 40 marshmallows.