2 c. granulated sugar
1/4 c. white corn syrup
1/2 c. shredded coconut
2 egg whites
6 tbsp. water
vanilla, lemon or almond extract (may be flavored with one)

Boil sugar, syrup and water together until soft-ball stage when tested in cold water. Slowly pour mixture into stiffly beaten egg whites, beating constantly. Add flavoring; beat until quite cool. Chopped nuts, raisins or coconut may be used. Frosting may be kept several days if poured in glass jar and placed in refrigerator. When ready to use, place bowl in pan of hot water and beat.