Trinidad Toolum Recipes

Steps:

• Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
• Mix the shredded coconut in with the sugar and stir until well blended.
• Stir occasionally until liquid reddens.
• Add molasses, dried orange peel and ginger.
• Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
• Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
• Shape into balls (about the size of table tennis balls).
• Remove when firm and store in airtight containers.
• * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

Steps:

• Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
• 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.
• Remove from the heat. 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. Allow to cool.

Steps:

• Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.
• Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.