49 Kraft caramels (14 oz. bag)
3 tbsp. water
2 c. crisp rice cereal
2 c. corn flakes
1 (4 oz.) pkg. shredded coconut

Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over combined cereals and coconut, toss until well coated. Drop rounded tablespoonfuls onto greased cookie sheet, let stand until firm. Makes 4 dozen.