Bukayo

6 cups grated coconut, chopped fine
3 cups sugar
12 tablespoons glucose

Procedure:

Mix coconut, sugar, and glucose. Cook in a copper vat, stirring constantly to avoid burning until it reaches a temperature of 95 C; or when it no longer sticks to t he finger when touched. Place on a greased board. Roll into sheet 12 cm. long, and 4 cm. thick. Set aside to cool. Cut with a very sharp knife crosswise to produce bars of about 12 cm. long, 4 cm. wide, and 1-1/2 cm. thick. Wrap each bar in a piece of wax paper and keep in well covered boxes.