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Cocoanut Balls

Vanilla 1 cup confectioners' sugar Dromedary Cocoanut 1 tablespoon corn sirup Put the sugar into a bowl; add enough corn sirupabout one tablespoonful-to make a smooth, heavy, creamy paste, similar to a soft fondant. Flavor with vanilla, lemon or orange extract. Add to this all the cocoanut the cream will hold. Shape into balls, about the size of a walnut, roll each in cocoanut and wrap in waxed paper. For variety, a little peanut butter, almond paste, finely chopped nuts, or chopped preserved ginger may be mixed to the cocoanut and added to the cream. These are quickly made, nourishing, and easily packed for shipping.