Mexican Candy

Directions

1. 1
   Bring sugar and water to boil and boil until hard ball stage. Stir in grated coconut and pecans.
2. 2
   Stir while cooking for few minutes.
3. 3
   Cool.
4. 4
   Add vanilla and beaten eggs (gradually).
5. 5
   Stir constantly until thickened.
6. 6
   Spread in buttered round cake pan. Bake at 350° until brown around edges and lightly brown on top. Let cool.
7. 7
   Cut in pieces and store in tin or closed container. (If hard to get out of pan, put over low burner and move back and forth for a few seconds.
8. 8
   Will come out easier, but let get cool after taking from pan.)
9. 9
   Mellows as it ages.