Coconut Marshmallow Squares

1. 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 234u00b0 (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 160u00b0. 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. 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.

* Per serving · 4 servings · Values may vary.

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