1 pound brown sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon minced fresh ginger
3 1/2 cups sweetened flaked coconut
In a large heavy saucepan, combine sugar, cream, syrup, and ginger. Bring to a boil over medium-high heat. Boil, uncovered, stirring until a candy thermometer reads 234 F degrees. Let cool 20 minutes. Beat vigorously with a spoon until candy begins to look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut. Drop candy by rounded tablespoons, about 1 inch apart, onto foil or waxed paper. Let stand until cool. Store in airtight containers at room temperature for up to 1 week.
A cookie baker in New Jersey Dec 7, 2006
Would make this again.
It was easy to make and i enjoyed it alot
