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Coconut Clusters

1-1/2 cups brown sugar, firmly packed
1/4 cup sugar
1/4 tsp. cinnamon
1/2 cup water
2 tbsp. butter or margarine
1/2 tsp. vanilla
1 can (4 oz.) flaked coconut

Combine sugars, cinnamon and water in a medium sized heavy saucepan. Heat slowly while stirring constantly until sugars dissolve. Cook rapidly without stirring to 238 degrees on a candy thermometer or until a teaspoonful dropped in cold water forms a soft ball. Remove from heat. Stir in butter. Cool mixture on a wire rack until the temperature has dropped to 200 degrees.

Stir in vanilla and coconut and beat for several minutes, or until mixture holds its shape but is still glossy. Drop by teaspoonfuls onto waxed paper, allowing at least one inch between pieces. Let stand undisturbed until firm. Makes 3-1/2 dozen.

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