Chip Chip (Trinidad) - cooking recipe

Ingredients

4 cups brown sugar
1 cup water
4 cups thinly sliced coconut (with brown husk)
1/2 teaspoon cream of tartar
1 teaspoon almond extract

Preparation

Boil sugar and water to from a light syrup.
When bubbles the size of small pearls appear, add coconut and cream of tartar.
When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
Add the almond extract and food colouring if desired.
Drop by spoon onto a greased cookie tray.