Coconut Marshmallow Squares Recipe

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Coconut Marshmallow Squares Recipe
Coconut Marshmallow Squares Recipe photo by Taste of Home
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Coconut Marshmallow Squares Recipe

Read Reviews
4 1 1
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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
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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 sweetened shredded 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

  • 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 sweetened shredded coconut, chopped
  • 2 to 3 drops red or yellow food coloring, optional
  1. 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.
  2. 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

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Socksadoo User ID: 4170920 61870
Reviewed Oct. 29, 2009

"I thought this was very good, I tried it with toasted coconut and also with toasted coconut ad macadamia nuts and or cashews"

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