Coconut Fudge

More Friday fudge!  This post is getting in late because my first effort with coconut fudge was a complete failure—the flavor was great but I don't think I got it hot enough and I didn't cool it enough before beating, so it didn't set up properly and I ended up with a sticky taffy-like mess.  But, second time's a charm, I guess, because this time it turned out gorgeous.

The Ingredients
2 cups sugar
3/4 cups milk alternative (I used part almond milk, part coconut milk)
2 T margarine or coconut oil
1/2 t vanilla extract
2/3 cups shredded, unsweetened coconut
toasted coconut for garnish

The Process

1. Heat sugar, "milk," and margarine in a medium-sized saucepan over medium-high heat, stirring constantly, until it boils
2. Stop stirring once it boils, and continue cooking until it reaches 238 degrees
3. Remove from heat, let cool to around 120 degrees, then beat in vanilla and coconut
4. Continue beating ONLY until it turns opaque
5. Working quickly, press into an oiled 8x8 pan
6. Sprinkle with toasted coconut and press with your fingers to make the coconut adhere
7. Refrigerate until set, about an hour