Instructions:
Bake brownies in a 13×9 pan and cool completely. Line pan with foil or parchment paper for easy removal.
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.