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Coconut Marshmallow Squares

Total Time

Prep: 15 min. Bake: 25 min.


3 dozen (about 1-1/2 pounds)

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
Coconut Marshmallow Squares Recipe photo by Taste of Home


  • 2 envelopes unflavored gelatin
  • 1-1/4 cups cold water, divided
  • 2 cups sugar
  • 2 large 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.

Nutrition Facts

1 piece: 78 calories, 2g fat (2g saturated fat), 0 cholesterol, 21mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 1g protein.

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