3 C granulated sugar
2 1/2 C coconut, grated
1 C whole milk or coconut milk
1 Tbsp butter
1/2 tsp vanilla extract
Mix sugar, coconut, and milk, in a heavy pot, over medium heat.
Boil, stirring constantly, until mixture reaches the soft-ball stage. The temperature should be
240 F degrees using a candy thermometer.
Remove from heat immediately.
Stir in butter and vanilla. Beat until thick and creamy.
Drop Tbsps onto wax paper. Cool completely before removing from wax paper.