500g granulated sugar
200ml of water
4 cloves and 1 cinnamon stick (optional)
Grate the coconuts with a hand grater – do not use blender or a food processor. Also desiccated coconut will not taste the same as freshly grated coconuts.
In a large saucepan, combine the water, sugar, cloves and cinnamon.
Boil for approximately 20 minutes or until you get a thick syrup. Use a sugar thermometer or drop a full teaspoon of syrup in a glass with water in order to know if the syrup has boiled enough.
The syrup should become a soft sweet. Remove the clove and cinnamon from the syrup at this point.
Remove the saucepan from the heat and combine the grated coconut and mix well with a wood spoon.
Return the saucepan to heat and cook additional 5 minutes.
Use a large spoon to drop amounts of the mixture into heart shaped moulds on a buttered baking sheet.
Let them cool and serve.
Tips: This is a recipe for white coconut sweet. Substitute the white granulate sugar for brown sugar to make a darker coconut sweet with a delicious caramel flavour and lovely brown colour.