|Sugar||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Shredded coconut||2 1⁄2 Cup (40 tbs)|
Combine the sugar, baking soda, salt, and buttermilk in a 4-quart saucepan (the soda will cause the mixture to foam excessively).
Cook over high heat, stirring constantly, to 210°.
Add the butter and 2 cups of the coconut.
Continue cooking and stirring over medium heat until 230°, or until a little of the mixture dropped into cold water forms a very soft ball.
Remove from the heat and cool 1 to 2 minutes; then beat with a spoon until the mixture looks cloudy and slightly thickened.
Immediately drop teaspoonfuls onto a lightly greased cookie sheet.
Before they set, top with the remaining 1/2 cup coconut.
Serving size: Complete recipe
Calories 2571 Calories from Fat 790
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 74.8 g374%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1667.2 mg69.5%
Total Carbohydrates 441 g146.9%
Dietary Fiber 18 g72%
Sugars 412.1 g
Protein 16 g32%
Vitamin A 15% Vitamin C 11%
Calcium 3.9% Iron 27.3%
*Based on a 2000 Calorie diet