About 30 baked round unfrosted sugar cookies
3 lg. egg whites
Red or other food coloring
1 (7 oz.) pkg. flaked coconut
1 c. sugar
2 tbsp. light corn syrup
3/4 c. cold water
1 1/2 env. unflavored gelatin
1/2 tsp. vanilla

Place egg whites in bowl of electric mixer. Combine coconut with a few drops food coloring and toss to coat. Turn out onto waxed paper.

In a medium saucepan, combine sugar, corn syrup and 1/2 cup of the cold water. Bring to boil, stir once. Simmer until mixture reaches 250 degrees on a candy thermometer, about 8-10 minutes.

While sugar mixture is boiling, prepare gelatin. Soften gelatin in remaining 1/4 cup cold water in a glass measuring cup. Place cup in a small saucepan of simmering water and stir gelatin mixture until it is clear. Set aside in pan of water.

When sugar syrup is approaching 250 degrees, start beating egg whites. Beat until stiff. Slowly pour in 250 degree syrup while continuing to beat; then slowly add gelatin. Add vanilla and continue to beat until mixture feels room temperature and is stiff, about 8-10 minutes.

Mound marshmallow on cookies and immediately dip in coconut. Allow to cool completely, then store between layers of waxed paper in a tightly covered container.