Recipes

In 2-quart saucepan combine sugar and water. Bring to boiling.

Cook and stir over medium heat until mixture reaches 234 degrees on candy thermometer (soft-ball stage).

Remove from heat; stir in coconut, egg yolks, lemon juice ad butter.

Using about 1 tablespoon each divide mixture among 24 buttered 1 1/2-inch muffin cups.

Place muffin pans in a shallow pan; add boiling water to shallow pan to depth of 1/2 inch. Bake in a 375-degree oven for 30 minutes.

Remove muffin pans from water; cool on wire rack.

To unmold candies, first loosen edges with spatula or knife.

Invert onto wire racks, tapping bottom of cups. Cool.

Cover and chill to store.