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
Total TimePrep: 15 min. Bake: 25 min.
Makes3 dozen (about 1-1/2 pounds
- 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
- 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.
Editor's NoteWe 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 Holiday & Celebrations Cookbook 2002
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