Ingredients

• 1 18 ounce can grated coconut in heavy syrup
• 2 tsp brown sugar
• 1 tsp vanilla extract
• 1/2 cup white sugar

Directions

1. Drain syrup from coconut. Mix coconut, brown sugar, and vanilla in a medium size saucepan. Cook over medium heat for a few minutes then allow to cool.
2. Make small balls on buttered cookie sheet and set aside. Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
3. Stir frequently until it becomes dark brown. Pour over balls and allow to cool.

Recommended cookbook: Memories of a Cuban Kitchen