COCONUT MARSHMALLOW SQUARES

Coconut Marshmallow Squares image

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

Provided by Taste of Home

Time 40m

Yield 3 dozen (about 1-1/2 pounds).

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.