1 c. canned pumpkin
1 c. sugar
17 oz. pkg. grated coconut
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

In 2 quart saucepan combine pumpkin, sugar, 1 1/4 cups of the coconut and the spices. Cook and stir over medium heat until mixture pulls away from sides of the pan. About 18-20 minutes. Turn mixture into balls using about 2 teaspoons for each. Roll in the remaining coconut (1/2 cup) to coat. Cover and store in refrigerator. Makes about 2 1/2 dozen.