• Cooking Time:
  • Servings: 36 pcs
  • Preparation Time:




  • 1 cup sugar
  • 3/4 cup water
  • 7-ounce package flaked coconut (1 3/4 cups)
  • 6 beaten egg yolks
  • 2 tsp lemon juice
  • 1 tsp butter


  • 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.

Categories: African  Candy  Misc. Candy  Sweet 
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