1/2 lb. butter
2 c. flour
1/2 c. of confectioners sugar

Mix until crumbly and pat into 2 (7 inch by 11 inch) pans. Bake 15 to 20 minutes until golden brown.

FILLING:

2 envelopes Knox gelatin
1/2 c. of cold water
2 c. sugar
3/4 c. boiling water

Combine Knox gelatin and 1/2 c. of cold water and let set. Bring to a rolling boil the water and sugar and boil one minute. Remove from heat and add gelatin, 1/2 teaspoon vinegar, 1 teaspoon vanilla and 1/4 teaspoon salt. Let cool.

Beat mixture at high speed until peaks form like meringue. Add desired color to mixture and sprinkle with seven ounce size of coconut.

These look nice for an Easter cookie when the marshmallow mixture is tinted pale green. Toss the coconut also with the green food coloring. Place little nests of jelly beans in the center of cookie squares.