Moroccan Coconut Fudge

2 cups flaked coconut
3/4 cup evaporated milk
2 cups granulated sugar
1 ounce butter
2 tablespoons lemon rind

In a 2-quart saucepan, combine coconut, milk and sugar. Simmer gently until soft ball is formed in cold water.

Add butter and lemon rind. Cool to room temperature in the pan.

Beat as you would do fudge until thick and glossy. Pour into an 8-inch square pan lined with wax paper. Chill, then cut into 1-inch squares.

Makes 1 1/2 pounds.