3 c. freshly grated coconut
2 c. granulated sugar
1/2 c. coconut milk
3 tbsp. white Karo syrup

Stir coconut, sugar and milk to blend well; add syrup. Over very low heat, cooking, stirring constantly until mixture becomes thick and heavy. Drop in small teaspoonfuls onto waxed paper and allow to harden. (Note: If prepared coconut is used, soak 1/4 cup coconut in warm milk for 1 hour, then strain, to get coconut milk.)