Marshmallow Squares: Preheat oven to 325 degrees F (165 degrees C) and place the rack in the center of the oven. Lightly butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the brown sugar and beat until incorporated. Beat in the flour and salt until the mixture starts to form clumps. Press the dough evenly and firmly onto the bottom of the pan. Lightly prick the dough with the tines of a fork. Bake for about 20 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Filling: Place the cold water in a saucepan and then sprinkle the gelatin over the top. Let stand for five minutes or until the gelatin is swelled and spongy. Stir in the granulated white sugar and salt and place saucepan over medium heat. Heat, stirring constantly, until the gelatin and sugar are dissolved and mixture is hot to the touch. Remove from heat and stir in the confectioners sugar. Let cool to room temperature.

When cool, pour into your mixing bowl, fitted with the whisk attachment, (can use a hand mixer) and beat until foamy. Add the baking powder, vanilla extract, and about 2 drops of red food coloring. Continue to beat on high speed until the mixture is very thick and holds stiff peaks. This will take about 10-15 minutes. Then pour the filling over the pre baked crust and smooth the top with the back of a spoon or an offset spatula. Sprinkle the toasted coconut over the top. Let stand for about 6-8 hours or until the marshmallow has set.

To serve, run a knife around the inside edge of the pan, and then cut into squares. The bars can be covered and stored at room temperature, or in the refrigerator, for up to five days. They can also be frozen.

Garnish: Place the coconut on a baking sheet and bake in a 325 degree F (165 degree C) oven for about 5-8 minutes or until the coconut is lightly brownied. Watch carefully and stir the coconut often as it bakes to prevent over browning. Makes 16 Marshmallow Squares.

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