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Coconut Marshmallow Squares

 Coconut Marshmallow Squares
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
36 ServingsPrep: 15 min. Bake: 25 min.


  • 2 envelopes unflavored gelatin
  • 1-1/4 cups cold water, divided
  • 2 cups sugar
  • 2 egg whites, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups flaked coconut, chopped
  • 2 to 3 drops red or yellow food coloring, optional


  • 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.