Brazilian Coconut Cookies

In a 3-quart saucepan, combine sugar and water and cook over medium heat, stirring until sugar dissolves.

Cook until syrup reaches a temperature of 230° on a candy thermometer.

In a small bowl, mix egg yolks and flour together, blend well.

Add 2 tablespoons of syrup, stirring.

Slowly pour mixture into syrup in the saucepan, stirring constantly.

Add coconut and simmer over low heat, stirring, until mixture is thick and stiff.

Don't allow mixture to come to a boil.

Remove the pan from the heat, stir in the vanilla and let cool to room temperature.

Preheat oven to 375°.

Shape mixture into small balls, 1 tablespoonful at a time. Butter cookie sheet and bake cookies in oven for 15 minutes.

Cool. Makes 40 cookies.