(Adapted from Edmonds Cookbook)
INGREDIENTS3 cups icing sugar1/2 cups milk25gm butter1/4 tsp salt3/4 cups coconutFew drops red food colouring1/2 tsp rosewater essence
METHOD1. Gently heat icing sugar, milk, butter & salt in a saucepan, stirring constantly until sugar dissolves.2. Bring to the boil. Do not stir. Let mixture boil until it reaches the soft ball stage.3. Add coconut, remove from heat and allow to cool for 10 minutes.4. Divide mixture in half and add colouring and rosewater to one half.5. Beat pink half with a wooden spoon until mix thickens.6. Pour into a buttered tin.7. Beat white half with wooden spoon until thick then spread it over the pink mix.8. Allow to cool before cutting into squares.
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