Instructions: In 2-quart saucepan combine sugar and water. Bring to boiling. Cook and stir over medium heat until mixture reaches 234 degrees on candy thermometer (soft-ball stage). Remove from heat; stir in coconut, egg yolks, lemon juice ad butter. Using about 1 tablespoon each divide mixture among 24 buttered 1 1/2-inch muffin cups. Place muffin pans in a shallow pan; add boiling water to shallow pan to depth of 1/2 inch. Bake in a 375-degree oven for 30 minutes. Remove muffin pans from water; cool on wire rack. To unmold candies, first loosen edges with spatula or knife. Invert onto wire racks, tapping bottom of cups. Cool. Cover and shill to store.

Make 3 dozen.

Note: Portuguese nuns immigrating to Brazil carried with them their treasured candy recipes. Once in their new homeland they discovered they cold adapt their recipes to the host of wonderful new candy ingredients.

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