Ingredients
Equipment
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
- In a large saucepan, melt butter over low heat. Add mini marshmallows and stir continuously until completely melted and smooth. Remove from heat and stir in vanilla extract.
- Pour the mixture into the prepared pan. Use a greased spatula or your fingertips to press it into an even layer.
- In a large resealable bag, add the shredded coconut and 2-3 drops of food coloring. Seal the bag and shake until the coconut is evenly pink.
- Sprinkle the pink coconut over the marshmallow base and gently press it down. Cover and refrigerate for at least 2 hours, or until firm.
- Use the parchment handles to lift the bars from the pan. Slice into 16 squares and serve.
Notes
Tip 1: Use low heat when melting the marshmallows to ensure a soft and chewy final texture.
Tip 2: For easy pressing, lightly grease your spatula or fingers with butter or non-stick spray.
Tip 3: Store in an airtight container at room temperature for up to 3 days.
Tip 2: For easy pressing, lightly grease your spatula or fingers with butter or non-stick spray.
Tip 3: Store in an airtight container at room temperature for up to 3 days.
