-LORRAINE HOWARD (GDDH53B)
2 Coconuts, or use 1 (14 oz)
-package baker's angel flake
-coconut
2 c Sugar
1/2 c Water
Pink cake coloring
Butter
Scrape the insides of the halves of 2 coconuts with a carrot scraper, or
use 1 (14 oz) package of Baker's Angel Flake Coconut.
Cook together sugar and water until it makes a soft ball when a little is
dropped into cold water. Add pink cake coloring to the syrup, then add
coconut to the syrup, and cook until it becomes thick. Pour onto a buttered
platter ( 9" X 13"). As the candy begins to cool slightly, cut into
squares, approximately 1" size pieces. This recipe makes approximately 72
pieces. Source: Lorraine Howard (GDDH53B)
