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1
Heat oven to 350 degrees. Pierce eyes at 1 end of coconut with ice pick or screwdriver; drain liquid. Add enough water, if necessary, to measure 3/4 cup liquid; refrigerate. Place coconut in shallow pan.
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2
Bake until coconut cracks in several places, about 30 minutes. Reduce oven temperature to 250 degrees. Remove coconut shell (tapping lightly, if necessary, with a hammer to break open) and pare brown skin. Grate enough coconut to measure 1 cup, packed. (Use grater or blender; do not shred.)
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3
Spread grated coconut on baking sheet. Dry in oven 15 minutes; cool.
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4
Heat sugar, corn syrup and coconut liquid to boiling in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Boil, without stirring, until candy thermometer registers 240 degrees
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5
(or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water).
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6
Pour onto moistened baking sheet, heat-proof platter or marble slab without scraping saucepan. Cool just until lukewarm. Scrape mixture toward center of baking sheet, using broad, stiff spatula or wooden spoon. Spread mixture out again with spatula, using long,firm strokes; continue spreading until mixture is firm and white. Knead until smooth and creamy, working vanilla and grated coconut into mixture.
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7
Heat mixture over hot (not boiling) water until melted. Drop by teaspoonfuls onto waxed paper. Top each candy with cherry half. Let stand until dry. Wrap individually in plastic wrap or waxed paper.
