Coconut Candy

Directions

1. 1
   Cut the coconut meat into 1/4 inch squares. The more uniform the better.
2. 2
   Combine the water and sugar into a saucepan and bring to a low boil.
3. 3
   Add fresh coconut. Boil for 1 hour at a very low boil. Stir occasionally. The coconut should be transparent.
4. 4
   Preheat the oven to 275F. Prepare a large cookie sheet by lining it with parchment paper.
5. 5
   Stir in extract if using. Use a slotted spoon to remove the coconut from the syrup and spread onto the prepared cookie sheet. Make sure the coconut is a single layer and has some space between the pieces. Save the syrup in the refrigerator (works great as a substitute for simple syrup or on pancakes).
6. 6
   Bake the coconut until lightly golden brown. Stir every 20 minutes. Depending on the moisture of the individual coconut this could take between 30 minutes to 2 hours.
7. 7
   Store in an airtight container.