8 cups granulated sugar
1 1/3 cups light corn syrup
1 (1 pound) package coconut
Cook sugar and corn syrup in a saucepan with 1 scant cup water to soft crack stage (270 to 290 degrees F) on candy thermometer.
Add coconut; mix well. Spread in shallow heatproof dish. Cool.
Knead like bread until creamy. Add desired flavoring and food coloring, mixing well with hands. Shape into loaf. Slice when firm.