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Cocoanut Pralines

1 cup Karo, Blue or Orange 2 cups confectioner's sugar Label 1/2 cup rich milk 13/4 cups desiccated cocoanut Combine the Karo, sugar and milk and boil rapidly to 238 degrees F. or until a little forms a soft ball when tried in cold water. Beat until it begins to cream, add the cocoanut and drop by good-sized teaspoonfuls onto pans sparingly oiled with Mazola.