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“Recipe courtesy Aarti Sequeira”

Ingredients Nutrition

  • 1 12 cups sugar
  • 12 cup water
  • 2 cups unsweetened desiccated coconut (also called finely grated)
  • 1 pinch ground cardamom
  • 1 drop pink food coloring (optional)


  1. Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
  2. In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.).
  3. Add the coconut, and cook until it has absorbed the sugar and the mixture comes together in one ball; 1 to 2 minutes.
  4. Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

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