Boil the sugar and milk over a medium heat until it forms a thin syrup.
2
(232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces.
3
A drop of your favorite seasonal food coloringcan be added for variety.
