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Coconut Clusters

Yield MAKES 2 DOZEN
With this sugary confection, serve cups of strong espresso.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • One 7-ounce package sweetened shredded coconut
  • Salt
  • 1/2 teaspoon pure vanilla extract
  • Freshly grated nutmeg, for sprinkling

How to Make It

  1. 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.

  2. 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.

  3. Make Ahead: The clusters can be made up to 6 hours ahead.