3/4 c. light corn syrup (Karo)
2 1/2 c. dry macaroon coconut

In a small pan, heat the corn syrup to quite hot but do not boil. Then pour into bowl containing the coconut and thoroughly mix the 2 with a spoon or spatula, then set aside for 1 hour so that the coconut will become well saturated with the corn syrup. Wet hands to roll into balls, excellent as bon bon filling or use in almond joy mold and candy bar mold.