Moroccan Coconut Cakes

Ingredients

• 2 cups coconut, grated Canned or fresh coconut
• 3/4 cup evaporated milk
• 2 cups sugar
• 1 ounce butter
• 2 tablespoons lemon rind

Directions

1. 1

   In a Large Saucepan Combine the Coconut, evaporated milk, and sugar. Simmer gently until you reach a temperature of 238 or if a small amount dropped into cold water forms into a soft ball.

2. 2

   Add the butter and lemon rind.

3. 3

   Set aside and let cool to room temperature.

4. 4

   Beat mixture until until thick and glossy.

5. 5

   Pour into a square (8 x 8-inch) pan lined with wax paper.

6. 6

   Chill and cut into 1-inch squares.