Coconut Penuche Patties

1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
3 tablespoons light corn syrup
1 cup light cream
1 cup finely grated coconut
1 teaspoon vanilla extract
4 tablespoons butter
About 18 pecans

In a heavy saucepan, combine the sugar, corn syrup and cream. Bring mixture to a boil over low heat, stirring constantly. Continue to boil gently, without stirring until a small amount of mixture forms a soft ball in cold water, 234 degrees F. Remove from heat. Add coconut, vanilla extract and butter. Do not stir. Cool mixture until lukewarm without stirring.

Stir to blend. Quickly drop by heaping teaspoonsful onto wax paper. Press pecan halves onto each patty and let stand until firm, about 3 hours.

Wrap patties in wax paper to store.