1 c. sugar
1/2 c. water
4 egg yolks, lightly beaten
1/4 c. flour
2 c. grated coconut
1/2 tsp. vanilla

In saucepan combine sugar and water and cook on medium heat, stirring until sugar reaches 230 degrees on candy thermometer (or until a small amount dropped into ice water immediately hardens into a thread).

In small bowl quickly mix egg yolks and flour together until well blended; then slowly add about 1/2 cup of hot syrup, stirring constantly. Still stirring, slowly pour this mixture into the saucepan of syrup. Add coconut and simmer over low heat, stirring until mixture becomes very thick and stiff.

Do not allow the mixture to come to a boil at any point. Spoon the mixture or use small ice cream scoop onto parchment or wax paper. Let cool and set. Very good!