Preparation / Directions:
Mix sugar and coconut milk and water in saucepan. Bring to boil, and cook
until a small amount of mixture forms a soft ball when dropped in cold water
(240-F). Pour onto a wet platter, and let stand until lukewarm. Add vanilla,
and beat until thick and creamy. Knead until smooth. Divide, and add a few
drops of green coloring to half and red coloring to other half. Sprinkle
coconut on a cookie sheet. Dry in slow oven, 250-F, about 15 minutes. Work
half of coconut into each mixture. Heat each mixture over boiling water
until softened; drop from teaspoon on waxed paper, and flatten slightly. Put
a bit of cherry in the center of each. Let harden.
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