7 c. sugar
1 lg. + 1 sm. cans evaporated milk
1 (16 oz.) bottle white Karo syrup
1/2 lb. butter

Mix in large pan. Bring to boil, stirring constantly to keep from burning. Continue to cook until forms firm ball in water or 244 degrees on candy thermometer.

Remove from heat, beat until cool. Add 2 oz. vanilla and 1 package or 14 oz. of coconut. Beat until stiff. Drop from spoon onto waxed paper.