3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes a thin syrup (232 degrees F to 240 degrees F on a candy thermometer).

Add coconut, stirring constantly to prevent burning. Color should be a nice golden brown. Spread over a flat plate and let cool. May be eaten warm or chilled.

Makes 24 pieces.