You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK

2 cups SUGAR

Simmer gently to 238' or until a soft ball is formed in cold water.

Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.

Cool to room temperature in the pan.

Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.