Makes about 1 1/2 pounds for $2.88. 1 1/2 c. light corn syrup 1/2 c. water 1 (14 oz.) pkg. flaked coconut 1/2 tsp. almond or vanilla extract

Combine sugar, corn syrup and water in a large saucepan. Cook, stirring constantly, just until sugar is dissolved. Clip candy thermometer to side of pan. Cook without stirring to 236 degrees (soft ball stage) on candy thermometer. Remove from heat. Stir in coconut and flavoring; cool.

Shape cooled coconut mixture into 1-inch balls, flattening bottoms. Top each with a toasted almond. Chill at least 1 hour. Dip in melted chocolate. Makes about 2 pounds for $4.90.

Shape coconut mixture into 1-inch balls; then taper balls to cone shape to resemble acorn; chill at least 1 hour. Dip large end of cone into melted chocolate. Makes about 1 3/4 pounds for $4.07.

Cook coconut mixture to 240 degrees on candy thermometer. Divide into 3 parts. Tint parts pink, green and yellow with food coloring. Pour into buttered 8 x 8 x 2 inch pan in layers; cool. Cut into bars or squares.

For each candy-dipping, follow this simple procedure: 1. Keep utensils dry, moisture causes chocolate to bloom or acquire gray streaks. 2. Using a double boiler, place only 1 inch of water in bottom pan so that it does not touch upper pan when in place. 3. Heat water, but do not boil, steam can affect the chocolate. 4. Add cut-up unsweetened chocolate, semi-sweet squares, semi-sweet chocolate pieces or milk chocolate. Stir only to melt, beating causes bubbles to form. 5. Add a small amount of shortening to thin chocolate if needed. 6. Dip Acorns, then Chocolate Almond Drops; then pour remaining chocolate over Turtles. Drain slightly; place on wax paper. 7. When candies are set, pack in inexpensive candy dishes, fancy tins or boxes lined and covered with gold foil or Christmas wrap.