---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Ethnic
       Yield: 1 Servings
            -LORRAINE HOWARD   (GDDH53B)
       2    Coconuts, or use 1 (14 oz)
            -package baker’s angel flake
       2 c  Sugar
     1/2 c  Water
            Pink cake coloring
   Scrape the insides of the halves of 2 coconuts with a carrot scraper, or
   use 1 (14 oz) package of Baker’s Angel Flake Coconut.
   Cook together sugar and water until it makes a soft ball when a little is
   dropped into cold water. Add pink cake coloring to the syrup, then add
   coconut to the syrup, and cook until it becomes thick. Pour onto a buttered
   platter ( 9 X 13"). As the candy begins to cool slightly, cut into
   squares, approximately 1 size pieces. This recipe makes approximately 72
   pieces. Source: Lorraine Howard (GDDH53B)