Nov 30
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Ingredients
* 1 Pound Coconut — shredded
* 1 In Ginger Root — grated
* 7 Ounces Dark Rum
* 10 Ounces Sugar
Directions 1. Mix all but sugar thoroughly, keep warm in a 100* oven.
2. In a saucepan, melt the sugar in until it turns brown on the edges stir with wooden spoon until smooth.
3. Pour it onto coconut rum mixture, stir vigorously until well blended.
4. Remove from heat, cool 30 minutes.
5. Form into small balls, refrigerate 1-2 hours until chilled.
Serves 10
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