Makes about 16 candies
- ½ cup sugar
- 1 tablespoon corn syrup
- 1 inch cinnamon stick
- 10 ounces dried unsweetened coconut flakes, preferably coarsely shredded
- 2 tablespoons milk
- 3 large egg yolks
- Combine 1 cup water, sugar, corn syrup and cinnamon stick in a medium, heavy saucepan. Heat to a boil and wash down the sides of the pan with a brush dipped in water. Add the coconut and simmer about 15 minutes over medium to medium-low heat, stirring frequently, until liquid has been absorbed (do not let it brown). Remove from the heat and pick out the cinnamon stick.
- Mix together the milk and egg yolks, stir in a few spoonfuls of the hot coconut, then stir the yolk mixture back into the pan. Set over medium-low and cook, stirring constantly, until the yolk mixture has thickened and been absorbed, about 5 minutes. Remove from the heat, spread out on a tray or baking dish and cool to room temperature.
- Heat the oven to 325° and line a large baking sheet with parchment paper. For each candy, scoop up about 2 tablespoons of the cooled coconut mixture, form it into a 2-inch cake (about ½ -inch thick) and lay on the baking sheet..
- Bake until thoroughly golden brown, about 20 to 25 minutes. Cool on the baking sheet. Remove from the sheet; let stand upside down for about an hour to firm the bottoms, then store in an airtight container.