Recipe#5825

Title: Trinidadian Sugar Cakes

From: The Meades 
Date: Tue, 19 Mar 1996 09:05:18 -0500 
Recipe By     : Nicole Farmer 

   4      Cups          Grated Coconut
   1      Cup           Water
   1      Cup           Sugar
     1/2  Tea           Cream Of Tartar
   1      Tea           Almond Essence
                        Few Drops Of Food Colouring -- * see note
* (Very few! Otherwise you'll have flourescent!)
1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
   cream of tartar.
3. When the cocunut mixture comes away from the sides of the pan easily,
   remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.
Tip:  You can divide the mixture into batches before Step 4 and add a
      different color to each batch.  It looks really pretty in a glass
      cookie jar after its finished.
In spite of the high sugar content, this is a really popular snack with
parents for the kids.  It's quick & easy. There aren't any preservatives.
What you see is what you get.  You have to like coconut, though.