Chip Chip (Trinidad)

1. 1

   Boil sugar and water to from a light syrup.

2. 2

   When bubbles the size of small pearls appear, add coconut and cream of tartar.

3. 3

   When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.

4. 4

   Add the almond extract and food colouring if desired.

5. 5

   Drop by spoon onto a greased cookie tray.

No additional tips available.