Title: Coconut Candy
Categories: Candies
Yield: 6 Servings

3 c Granulated sugar
1 c Milk
3 c Grated coconut

Boil the sugar and milk over a medium heat until it forms a thin syrup.
(232 to 240 degrees on your candy thermometer) Add grated coconut, stirring
frequently to prevent burning. When mixture thickens, drop by the spoonful
onto a piece of waxed paper and allow to cool. This will make 24 nice
pieces.

A drop of your favorite seasonal food coloring can be added for variety.

From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
Posted by: Bill McGimpsey

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini