1 c. canned pumpkin
1 c. sugar
1 (7 oz.) pkg. grated coconut (1 3/4 c.)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

In 2 quart saucepan combine above ingredients but reserve 1/2 cup coconut. Cook and stir over medium high heat until mixture pulls away form the sides of the pan, about 18 to 20 minutes. Turn mixture onto buttered platter. Cool; shape into balls or oblongs using about 2 teaspoons for each. Roll balls in the remaining coconut. Cover and store in refrigerator.

Makes 2 1/2 dozen.