Copra Ni Chickee
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut||1 , grated|
Grease a marble slab or Swiss roll tin with butter.
Caramelise sugar with three tbsp water and boil to 'crack'.
Add coconut and salt and mix well.
Continue cooking till mixture leaves sides of pan.
Pour onto tin or marble slab and flatten out with back of a greased wooden spoon.
Cool and cut into diamond shapes, before it is completely set.