“Homemade marshmallows are much better than bagged ones. I had yummy results when I flavoured my recipe with mango nectar. Look for it in your store’s Mexican food section.” —Deirdre Cox, Kansas City, Missouri
Line an 8-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with cooking spray. In a heatproof bowl of a stand mixer, sprinkle gelatin over 1/2 cup nectar.
In a large heavy saucepan, combine sugar, corn syrup and remaining nectar. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage).
Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, about 10 minutes. Immediately beat in extract. Spread into prepared pan. Cover and let cool at room temperature 6 hours or overnight.
Place coconut in a food processor; process until finely chopped. Using foil, lift candy out of pan. Using lightly buttered kitchen scissors, cut into 1-in. pieces. Roll in coconut. Store in an airtight container in a cool, dry place.
Editor's Note To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.