Ingredients 2-1/4 cups sweetened shredded coconut 1/4 cup confectioners' sugar 1-1/4 cups cold water, divided 3 envelopes unflavored gelatin 2 cups granulated sugar 1/2 cup light corn syrup 4 teaspoons Meringue Powder, 4 oz. Egg White Substitute 4 teaspoons Meringue Powder, 4 oz. Egg White Substitute 1/2 teaspoon Clear Imitation Vanilla Extract, 2 oz. 1/4 teaspoon coconut extract 1/4 teaspoon salt 1 package Dark Cocoa Candy Melts Candy, 12 oz. Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven to 350°F. - Spread coconut in an even layer on a cookie pan. Bake 5-7 minutes until coconut is golden brown. Let cool completely. - In bowl of food processor, pulse coconut until finely chopped. Add confectioners' sugar and pulse until combined. - Prepare 13 in. x 9 in. baking pan with vegetable pan spray. Sprinkle evenly to form a thin layer of coconut on bottom of pan. Reserve remaining coconut for coating marshmallows. - In large mixing bowl, sprinkle gelatin over 1/2 cup water. - In small saucepan, combine granulated sugar, corn syrup, and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Using a candy thermometer, boil until mixture reaches 240°F; do not stir mixture. Immediately pour mixture over softened gelatin; stir until dissolved. Whip on high speed with electric mixer until mixture triples in volume, about 8-10 minutes. - In medium bowl, whisk Meringue Powder with remaining 1/4 cup water until foamy and thickened slightly. Add to gelatin mixture with vanilla, coconut extract and salt; whip until thoroughly combined. - Pour into prepared pan and sprinkle top with another thin layer of coconut. Reserve remaining coconut for coating marshmallows. Refrigerate until firm, at least 4 hours. - Loosen edges of marshmallows and turn out onto a cutting board. Spray a knife with vegetable pan spray and cut marshmallows into 24 squares. Toss with remaining coconut, pressing to adhere. - Melt Dark Cocoa Candy Melts according to package instructions. Reserve 1 cup melted candy. Dip bottoms of marshmallows in candy melts and place on parchment paper. Drizzle tops with reserved candy and refrigerate until candy is set. - Store in airtight container at room temperature for up to 1 week.
