CHOCOLATE COCOANUT CAKES

2/3 a cup of granulated sugar,
1/4 a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
1/2 a pound of dessicated cocoanut,
1/2 a pound or Baker's "Dot" Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and
stir constantly while cooking to the soft ball degree, or, until a little of the
candy dropped on a cold marble may be rolled into a ball. Drop, by small
teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather
uneven rounds. When cold coat with "Dot" Chocolate melted over hot
water and cooled properly. These cakes are very easily coated.