Tooloom (Trinidadian Molasses And Coconut Sweetmeat)

• 1 cup dark molasses
• 1/2 cup sugar
• 1/2 teaspoon freshly grated nutmeg
• 2 cups freshly grated coconut
• 2 tablespoons of shortening or butter

1. Heat the molasses in a heavy saucepan over medium heat.
2. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
3. Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
4. Remove from the heat.
5. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter.
6. Allow to cool.

dark molasses, sugar, nutmeg, coconut, shortening

Taken from cooking.nytimes.com/recipes/10610 (may not work)