by Adobestock/Pixel-Shot
Ingredients
- 1/2 cup evaporated milk
- 1/4 cup water
- 1/2 cup sugar
- 2 tablespoons white corn syrup
- 2 tablespoons margarine
- 2 tablespoons brown sugar
- 1/4 cup light molasses
- 3 cups coconut
Directions
- In saucepan, mix together all ingredients except coconut. Cook over low heat to boiling point, stirring constantly.
- Continue cooking and stirring until candy thermometer reaches 240°F. Remove from heat, and gently stir in coconut.
- Drop by teaspoonfuls on waxed paper and allow to set up. Store in covered container at room temperature.
I couldn’t resist this Coconut Haystacks recipe. Roxie Olmstead, Sheridan, Wyoming, copied it from the family cookbook she published in 2000, and she says she’s had the recipe since her eighth-grade foods class in 1938.
MAIN ARTICLE:
Coconut Recipes
