Coconut Bar Stanna Dapper
2 cups white karo
1 cup sugar
1 tsp. salt
½ cube butter
Cook to firm, soft ball or 230. Add 2 tsp. vanilla and 1 lb of coconut or 14 oz pkg. Stir fast until mixed then pour into buttered pan. It is good as is or you can add alittle almond flavoring and dip. Or better yet, sprinkle the cooling candy with chopped roasted almonds and then pour a thin layer of carmel over the nuts. Chill. Cut into squares and dip or eat. This has a carmel consistency and is similar to an Almond Joy Bar. Sometimes I add a heaping tablespoon of Mazetts before I pour it out and this make it even better.
Note: You can use ordinary flake coconut or macaroon or a combination. If you use straight macaroon, use more flavoring as this type of cocnut lacks flavor.
Mazetta- marshmallow crème
¾ white karo
½ sugar
pinch of salt
Cook to soft ball stage
Pour over 2 stiffly beaten egg whites. Beat until still, holds shape