Ingredients:
2 cups packed brown sugar
5 tablespoons milk
1 tablespoon butter
1 cup shredded sweetened coconut

Directions:
Combine brown sugar, milk and butter in heavy saucepan. Bring to a boil and boil five minutes, stirring occasionally. Remove from heat and add coconut. Mix well and drop by tablespoons onto waxed paper until set.

Recipe makes about two dozen candies.

Ingredients:
Butter to coat foil in pan plus 1-tablespoon butter, room temperature (divided)
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup milk
Pinch of salt
1 teaspoon vanilla extract
1 cup sweetened flaked coconut

Directions:
Line an 8 or 9-inch square pan with foil, then butter the foil. Mix sugars, milk and salt until sugar dissolves. Boil until mixture reaches softball stage (234 to 240-degrees when tested with a candy thermometer). Do not stir after this point. Add remaining 1-tablespoon butter, vanilla and coconut. Cool to lukewarm temperature no warmer than 100-degrees or check bottom of pan to be sure it is not hot. Bet until thick. Pour mixture into prepared pan. Quickly mark into squares before candy becomes hard and is difficult to cut.

Recipe makes about one-pound of candy or about 25 pieces of candy.