"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Toast slowly in 325º oven or in a skillet with a little butter 1/2 lb. coconut. You may use less coconut and substitute crushed corn flakes for a part of this amount. Spread a thin layer of coconut in a 9x13 baking dish. Dissolve 2 envelopes Knox gelatin in 2/3 c. cold water. Set aside. Boil to soft ball stage (235º) 2 c. sugar and 2/3 c. water. Remove from heat. Bring gelatin mixture to boil and add slowly to sugar mixture, beating constantly with electric mixer until stiff, (about 10 or 15 minutes). Add 1 tbsp. vanilla. Pour over coconut and let set 1 hour. Cut in squares and roll in coconut. Store in a tin or tupperware.
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