Title: Chocolate coconut squares
 Categories: Candy
      Yield: 1 Servings
 
    1/3 c  Light corn syrup
      2 tb Sugar
      2 tb Water
  2 1/4 c  Plus 2 tablespoons flaked
           -coconut,, divided
      1 ts Vanilla
    3/4 c  Hershey'sŪ Semi-sweet
           -chocolate chips
    1/3 c  Toasted slivered almonds or
           -chopped pecans
 
  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. From Hershey's 1934 cookbook; (to order from Grit General
  store for $10.95 plus $2.00 shipping. Call 1-800-678-4883). Typed by
  Ethel Snyder  Date August 31, 1997
  
  Recipe