Sno Ball Brownies

By srumbel

These would be totes adorbs (Yeah, I just said that. I have a 10-year old daughter so I speak that language now) with green coconut and little Easter M&Ms or jelly beans for eggs. Like Easter eggs in grass!
from southyourmouth.com

Ingredients

• 1 family-size (13x9) batch of brownies
• 1 16-oz. can vanilla cake frosting
• 1 7-oz. jar marshmallow cream (or “fluff”)
• 3 cups sweetened flaked coconut
• 4-8 drops pink food coloring

Preparation

Step 1

Bake brownies in a 13x9 pan and cool completely.

Combine frosting and marshmallow cream in a bowl, mix well then spread over brownies.

Add coconut to a bowl and squeeze in 2 drops of food coloring. Use a fork to “tumble” the coconut around in the bowl until the color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut it bright pink.

Sprinkle coconut over frosting then cut and serve. Store brownies at room temperature or refrigerator (per preference) in an airtight container.

Notes:

Use a family-size brownie mix (for 13x9 pan) or my recipe for Fudgy Cocoa Brownies (without the chocolate chips – that would be too sweet even for me!).
I lined my pan with aluminum foil so I could lift the brownies out to frost and cut but I really just did that for the sake of taking pictures. Feel free to just leave them in the pan.
You can use less coconut if you prefer.
Different manufacturers make different concentrations of food color. Start with two drops and work your way up.
I used McCormick’s Neon Food Color and Egg Dye (pink).
I don’t know if red dye would work.
I like these at room temperature and Husband likes them better in the fridge. It’s totally a matter of preference.