3 cups sugar
2 1/2 cups grated coconut
1 cup coconut milk or regular whole milk
1 tablespoon butter
Combine the sugar, coconut and milk in a heavy pot and bring to a boil over medium heat. Boil, stirring, until the mixture comes to the soft-ball
stage (about 239 degrees F on a candy thermometer). Remove from the heat, add the butter and beat until the mixture begins to sugar.
Drop in small mounds on wax paper. Cool, then gently lift with a thin knife. Store in an airtight container.
Yield: about 3 dozen