Chocolate Coconut Candies

1/3 cup sugar
1/2 cup light corn syrup
4 1/2 tsp. water
2 cups baker's angel flake coconut
6 squares baker's semi-sweet baking chocolate

Mix sugar, corn syrup and water in large saucepan. Bring to boil over medium heat, stirring until sugar is dissolved. Add coconut; continue boiling, without stirring, until a small amount of syrup forms a soft ball in cold water (or to a temperature of 236F). Drop from teaspoon onto large sheet of wax paper. Cool.

Meanwhile, microwave chocolate in medium microwavable bowl on HIGH 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool to 83F.

Dip coconut centers into chocolate to cover completely. Return to sheet of wax paper; let stand until chocolate is firm. Source: Kraft