Trinidadian Sugar Cakes

4 c Grated coconut

1 c Water

1 c Sugar

1/2 Tea cream of tarta

-r 1 Tea almond essence

Few drops of food colouring --- * see note Recipe by: Nicole Farmer * (Very few! Otherwise you'll have flourescent!) 1. Boil sugar and water to form a light syrup.

2. When bubbles the size of small pearls appear, add grated cocunut and

cream of tartar. 3. When the cocunut mixture comes away from the sides of the pan easily,

remove from heat and beat with a spoon for 3-5 minutes. 4. Add essence and food colouring and mix well.

5. Drop by spoonfuls on an oiled cookie or enamel tray.

6. Allow to harden completely.

7. Store in an airtight container.

Tip: You can divide the mixture into batches before Step 4 and add a different color to each batch. It looks really pretty in a glass cookie jar after its finished. In spite of the high sugar content, this is a really popular snack with parents for the kids. It's quick & easy. There aren't any preservatives. What you see is what you get. You have to like coconut, though.
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