Chocolate Cocoanut Cakes
2/3 a cup of granulated sugar,
¼ a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
½ a pound of dessicated cocoanut,
½ a pound or Baker’s “Dot” Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with “Dot” Chocolate melted over hot water and cooled properly. These cakes are very easily coated.