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Coconut Marshmallow Squares Recipe

One of my favorite childhood memories includes eating these coconut-covered candies. You can make them throughout the year using a variety of food coloring. —Heather Warner, Salt Lake City, Utah

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Coconut Marshmallow Squares Recipe

Prep: 15 min. Bake: 25 min.

Yield: 36 Servings

15 25 40

Ingredients

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
2 cups sugar
2 egg whites, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut, chopped
2 to 3 drops red or yellow food coloring, optional

Directions

In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares.
In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator. Yield: 3 dozen (about 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Coconut Marshmallow Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p92