Step 1

Line 9-inch-square baking pan with foilextending foil over edges of pan.Grease foil with butter.Butter sides of 3-quart heavy-duty saucepan.

Step 2

Combine sugarcoconut milk and remaining 1/2 cup butter in prepared saucepan.Cook over medium heatstirring frequentlyuntil mixture boils.Clip a candy thermometer to side of panmaking sure the bottom of the thermometer does not touch bottom of pan.Reduce heat to medium-low.Continue boiling at a moderatesteady rate without stirringuntil thermometer registers 238° F.softball stage (about 15 minutes).Adjust heat as necessary to maintain a steady boil.Remove from heat.

Step 3

Stir in morsels until melted and smooth.Stir in marshmallow crèmenutsvanilla and coconut extracts until well combined.Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.

Step 4

Lift from pan; remove foil.Cut into 48 pieces.Store tightly covered.