• Line a 13 x 9 x 2-inch baking pan with waxed paper. In a large bowl knead marzipan with fingers, to soften. Stir in milk until well combined.

  • Add gelatin mix and food coloring, stirring until blended. Add coconut, breaking up large clumps with fingers. Stir in confectioners sugar a little at a time, using fingers, if necessary, when the mixture becomes stiff.

  • Place sugar crystals in a small shallow bowl. Pinch off heaping teaspoons of dough and roll into 3/4-inch balls. Roll in sugar and place on prepared pan. Refrigerate, lightly covered, 8 hours or overnight. Store in airtight container with waxed paper between layers, at cool temperature, for 2 weeks. Makes 5 dozen.

Nutrition Facts

40 calories; 1 g total fat; 1 g saturated fat; 0 mg cholesterol; 10 mg sodium. 7 g carbohydrates; 0 g fiber; 1 g protein;