Categories: Candies, Desserts 
      Yield: 24 servings 
  
      3 c  Sugar 
    3/4 c  Corn syrup 
    3/4 c  Water 
      2    Egg whites, stiffly beaten 
      1 pk Strawberry jello 
    1/2 c  Coconut 
      1 c  Pecans, chopped 
  
  Combine sugar, syrup and water and bring to a boil, stiring constantly, 
  reduce heat to low and cook to hard ball stage (252 degrees).  This can be 
  determined by dropping small amounts of mixture into cold cup of water. If 
  it becomes stiff and hard then it is ready. 
   
  Combine whites and Jello beat until mix forms a peak, pour hot syrup in 
  thin stream over egg whites and jello.  Beat until loses its gloss and 
  holds its shape.  Fold in coconut and nuts.  Drop in teaspoons onto waxed 
  paper.  Let set until they are hard.