Fresh Coconut Pralines
1 lb powdered sugar
4 tablespoons of water
1 freshly ground small coconut
almond or vanilla flavoring
Put the sugar in saucepan with the water, and when it begins to form a syrup, add the finely grated coconut, and stir in continuously, until it spins a thread. Remove from the fire, and put one tablespoon at a time of the mixture on a large well buttered plate, shaping into small cakes, about 4 inch thick and 4 inches across. When dry, remove with a knife from the plate. The candy should be light crisp and flaky.
THE ORIGINAL RECIPE IS FOUND IN
GUAM RECORDER 1928 By D.L.C.