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Coconut Penuche

2 cups firmly packed brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup butter or margarine
2 teaspoons vanilla extract
1 1/3 cups sweetened flaked coconut

1. Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine sugars, salt, and milk in large saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils.
3. Continue cooking until a small amount of mixture forms a soft ball in cold water (or to a temperature of 236*F / 110*C), stirring frequently after mixture begins to thicken. Remove from heat.
4. Add butter and vanilla. Cool until lukewarm (110*F / 45*C) without stirring.
5. Add coconut. Then beat with heavy wooden spoon until mixture loses its gloss. Turn out at once into prepared pan. Allow to cool at room temperature. Cut into squares.

Makes 36 to 48 pieces.

Variation: Nut Penuche: Add 3/4 cup chopped pecans or walnuts and omit coconut.