10 slices white bread (sandwich)
1/3 c. white corn syrup (plus 1 tbsp.)
1 sm. can evaporated milk
1/8 tsp. vanilla
1 (12 oz.) pack shredded coconut

Use 2 or 3 day old bread. Trim crust and cut each slice into halves.

Put corn syrup in measuring cup, add vanilla, fill to 1 cup with evaporated milk, stir to blend. Pour in shallow bowl.

Grind or chop 1 cup of the coconut to consistency of coarse cornmeal, put in 2nd bowl.

Lightly grease a cookie sheet and preheat oven to 375 degrees.

Dip bread into milk, roll in coconut and place on cookie sheet. Sprinkle tops with some of the regular shredded coconut and bake for 15 to 17 minutes or until golden brown. Remove with spatula and allow to cool on wax paper.