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Ingredients
- 1-1/2 cups light brown sugar
- 1/2 cup water
- 1 tsp vinegar
- 1 egg white
- 1/2 cup shredded coconut
- 1/2 tsp vanilla
Ingredients
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Instructions
- Put the sugar, water, and vinegar into a saucepan and cook to the firm ball stage (244–250 degrees), beating the ingredients until stiff but not dry.
- In a separate container, pour the sugar syrup slowly over the egg white, beating until creamy. Add the coconut and vanilla and mix thoroughly.
- Drop by the teaspoonful onto wax paper or spread into an 8- x 8-inch buttered pan.
- Cut into squares. Makes approx. 1 pound.
Recipe Notes
Recipe courtesy of Patricia Mullens, Friendship, WI.
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