- 1 18 ounce can grated coconut in heavy syrup
- 2 tsp brown sugar
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 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.
- Make small balls on buttered cookie sheet and set aside. Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
- Stir frequently until it becomes dark brown. Pour over balls and allow to cool.
Recommended cookbook: Memories of a Cuban Kitchen