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Coconut Quindins

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Serves 36 pcs | Prep Time | Cook Time

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Ingredients You'll Need

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.

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