|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Teaspoon|
|Coconut||1 1⁄2 Cup (24 tbs), grated|
Combine sugar, water and corn syrup in sauce pan.
Boil until it spins a thread 2-inches long (248°F.).
Remove crystals from the sides of the pan with a pastry brush dipped in water.
Remove syrup from heat, stir in the coconut.
Boil in mixture until very thick (236°F.) and again remove from heat.
Beat until it becomes creamy and is of the proper consistency to drop from a spoon on waxed paper.
If desired, 4 tbs. of drained crushed pineapple may be added to the syrup with the coconut.