Coconut Clusters

Tint these any color you want,perfect for Easter
Coconut Clusters

1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling

Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in
the vanilla.

Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen