Method:
Boil sugar and water to form a light syrup. When bubbles the size of small pearls appear, add grated coconut and cream of tartar. When the coconut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3-5 minutes. Add essence and food colouring and mix well. Drop by spoonfuls on an oiled cookie tray. Allow to harden completely. Store in an airtight container.