1 c. coconut
2 c. granulated sugar
3/4 c. milk
1 tbsp. light corn syrup
1 tbsp. butter
1 tsp. vanilla
2 tbsp. marshmallow creme
1/8 tsp. salt
Dipping chocolate

Stir sugar, corn syrup and milk in a saucepan until dissolved. Cover and cook to medium soft ball (240 degrees). Remove from heat and add butter, stirring only enough to blend. Pour on cold, wet platter. When lukewarm, beat until thick and creamy. Mix in salt, vanilla and marshmallow creme. Knead in coconut and form into bars. When cool, dip in melted chocolate and place on waxed paper.