Zucre Coco -- Moroccan Coconut Fudge Cakes

• 2 cups moist grated unsweetened coconut
• 3/4 cup evaporated milk
• 2 cups sugar
• 1 ounce butter
• 2 tablespoons lemon rind, grated

1. Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
2. In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
3. Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
4. Stir in the butter and lemon rind and allow to cool to room temperature.
5. Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
6. Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

coconut, evaporated milk, sugar, butter, lemon rind

Taken from www.food.com/recipe/zucre-coco-moroccan-coconut-fudge-cakes-147306 (may not work)