2 c. brown sugar
1 T. butter
1 T. corn syrup
1 c. non-dairy liquid coffee cream
1 c. coconut

In a medium saucepan, combine all ingredients except coconut. Cook without stirring until mixture reaches 238 degrees. Remove from heat and cool 30 minutes. Heat again until mixture thickens. Add coconut, blend in well. Drop by spoonsful onto waxed paper in the shape of strawstacks.