1 c. sugar
1 1/2 c. light corn syrup
1/2 c. water
1 (14 oz.) pkg. flaked coconut
1/2 tsp. almond extract
3/4 tsp. coconut flavoring

Combine sugar, syrup and water in 2 quart heavy saucepan. Cook over low heat stirring constantly until sugar is dissolved. Cook to soft ball stage (236 degrees). If sugar crystals form on sides wipe off. Remove from heat; add coconut and flavorings. Pour onto plastic top counter or baking sheet and let cool. When cool shape into large ball with hands and refrigerate overnight (wrapped in wax paper). Shape into 1 inch balls and cover with chocolate candy coating. Makes about 2 pounds.