Place the coconut in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned. Set aside.
Meanwhile, combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the granulated sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Sprinkle half the toasted coconut in an 8 x 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 marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar.
For each s'more, thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow with a piece of chocolate between 2 halves of a graham cracker.
Copyright 2015, Ina Garten, All Rights Reserved