Addie Ringo, D.H.S.
- 1 cup sugar
- 1 1/2 cup light corn syrup
- 1/2 cup water
- 1 (14 oz) package flaked coconut
- 1/2 tsp almond
- 1/2 tsp vanilla
Combine sugar, corn syrup, and water in large saucepan. Cook, stirring constantly, just until sugar is dissolved. Clip candy thermometer to pan. Cook without stirring to 236° (soft ball stage). Remove from heat. Stir in coconut and flavorings; cool.
Shape cooled coconut mixture into 1 inch balls, flattening bottoms. Top each with a toasted almond. Chill at least 1 hour. Dip into melted chocolate.