Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Divinity Candy

1 can BAKER’S Coconut

2 cups granulated sugar

2 egg whites

1 cup Karo Corn Syrup (white)

1 cup coconut milk

1 teaspoon vanilla

Boil sugar, syrup and water until it spins a thread. Remove one cup of this syrup and stand aside. Boil remaining syrup until it cracks in ice water. To the stiffly beaten egg whites slowly add the first cup of syrup—then the remaining syrup—beating constantly. Flavor with one teaspoon vanilla and when beating becomes difficult add the coconut from which all milk has been thoroughly pressed. When the mass can no longer be stirred, form in a loaf—turn out on oiled paper and stand aside until cold.