3 cups granulated sugar
1 cup milk
3 cups grated coconut
Boil the sugar and milk over a medium heat until it forms a thin syrup. (232F to 240F on a candy thermometer). Add grated coconut sirring frequently to prevent burning. When mixure thickens, drop by the spoonful onto a piece of waxed paper and allow to cool.
A drop of your favorite seasonal food coloring can be added for variety.
Yield: 24 Pieces
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