Tooloom (Trinidadian Molasses And Coconut Sweetmeat)

1. 1

   Heat the molasses in a heavy saucepan over medium heat.

2. 2

   Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.

3. 3

   Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.

4. 4

   Remove from the heat.

5. 5

   Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter.

6. 6

   Allow to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.