1. Combine egg whites and corn syrup in the bowl of a planetary mixer. Do not start whipping.
2. Cook sugar, corn syrup, and water until 234F. When temperature reaches 234F, turn mixer on high to whip egg whites and continue cooking syrup until 260F. At 260F, turn off heat.
3. Slowly stream hot syrup into whipping egg whites. Mix on high for four minutes once all syrup has been added. Turn mixer to low. Add in powdered sugar, coconut oil, vanilla, and dried fruits. Whip on high for 30 seconds to incorporate everything.
4. Spread on a parchment lined 9 x 13 sheet pan.
5. Cover with additional parchment and let set up for 12 hours before cutting into desired size. Wrap in parchment, wax, or cello candy wraps.

Must have a 12 hours rest time to properly set up.