- Line a small slice tray with foil.
- Melt the copha over low heat.
- Combine the icing sugar and coconut and mix well.
- Add the vanilla, egg whites and copha and stir until the mixture is uniformly crumbly.
- Press half of the mixture into the slice tray, levelling the surface.
- Colour the remaining mixture with the red colouring and spread evenly over the white mixture.
- Press to combine the two layers.
- Refrigerate until hard, then cut into small squares, about 3cm across.
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