With this sugary confection, serve cups of strong espresso.Plus: More Dessert Recipes and Tips

Marcia Kiesel
April 1998

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Yield:
MAKES 2 DOZEN
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Ingredients

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Directions

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  • Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.

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  • Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.

Make Ahead

The clusters can be made up to 6 hours ahead.

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