Preparation / Directions:
Butter 8-inch square pan; set aside. In a small saucepan, stir together corn syrup, sugar and water. Cook to 234 or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Stir in 2 1/4 cups cups coconut and vanilla. Pour mixture into prepared pan. Melt chocolate chips in top of double boiler over hot, not boiling water; spread over coconut mixture. Sprinkle almonds and remaining 2 tablespoons coconut over top, cool. Cut into squares. Makes about 3 dozen squares.
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