Coconut Mounds

½ cup white karo syrup

12 large marshmallows

¼ tsp. salt

½ tsp. vanilla

1 ¾ cups macaroon coconut

(can add a T. marshmallow cream if you want it creamier)

Heat syrup, marshmallows and salt until marshmallows are melted. Add vanilla and pour over macaroon coconut and stir well. Let stand until cool and stiff enough to roll into balls. After you have buttered your hands. Flatten slightly and let dry before dipping. You can place a half or whole roasted almond on top of ball and dip in chocolate. Delicious, but needs to stand 2 or 3 days to be really creamy.

You can make into balls and let stand a day or two before dipping. Also, good with a piece of carmel added to the ball.

Note: Best place to buy macaroon coconut is at a bakery