CHOCOLATE-COCONUT MARSHMALLOWS

In France, you’ll find marshmallows sold in long ropelike strands, not just in pastry shops, but in some pharmacies as well. The extract of the mallow plant is considered a remedy for respiratory disorders; the idea behind the long strands of marshmallows, or guimauves, is that the pharmacist will snip off a piece so you can “take your medicine.” If this seems odd to you, think about those sweetened vitamins, candied cough syrups, and chocolate-flavored laxatives.

• Pour 6 tablespoons (95 ml) water in a small bowl and sprinkle the gelatin over the top.
• In a small, heavy-duty saucepan fitted with a candy thermometer, combine the sugar, corn syrup, and 1/3 cup (80 ml) cold water and set over moderate heat.
• While the syrup is cooking, put the egg whites in the bowl of a standing electric mixer with the whip attachment in place.
• When the sugar syrup reaches about 225°F (108°C), begin whipping the whites slowly with the salt.
• As the temperature of the syrup climbs, beat the whites on medium-high speed until they’re fluffy and begin to hold their shape.
• When the syrup reaches 250°F (122°C), remove from heat and scrape in the gelatin. Stir until it’s completely dissolved, then whisk in the cocoa.
•  Increase the mixer speed to high and pour the syrup into the egg whites in a slow but steady stream. Avoid pouring the syrup on the whip or it will fling and cling to the sides rather than go into the meringue.
• While the syrup is whipping, spread half of the coconut evenly over the bottom of an 8- inch (20-cm) square pan, leaving no bare spots.
• Stop the mixer briefly and scrape down the sides and bottom of the bowl, then add the sides and bottom of the bowl, then add the vanilla and continue to whip the marshmallow mixture until it’s thickened and the side of the mixer bowl no longer feels warm. The mixture will still be a bit runny, like chocolate pudding, but will firm up as it sits.
•  Pour the mixture into the prepared pan and smooth the top as best you can. Sprinkle the remaining coconut over the top. Let cool at least 4 hours or overnight, uncovered.
• To unmold, run a knife around the edge of the pan and turn the marshmallow square out onto a large cutting board or baking sheet. Use scissors or a pizza cutter to cut it into 36 squares. Toss the marshmallows with the excess coconut that fell off when you unmolded the large square, dredging the sides to coat them completely. Shake each marshmallow to remove excess coconut, then arrange on a serving plate.
• STORAGE: The marshmallows can be stored in a container for up to five days at room temperature.
• VARIATION: If you use a 9-inch (23-cm) square pan, increase the total amount of grated coconut to 1½ cups (120g).
• NOTE: Unsweetened coconut is available in natural foods stores. Sweetened coconut can be used, although the marshmallows will, of course, be sweeter. If you have only large-shred coconut, it’s best to pulse it in a food processor or blender until the pieces are smaller.