Bahamian Coconut Candy

Combine sugar and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves completely, about 2-3 minutes.

Continue cooking the syrup without stirring until it reaches the soft-ball stage (approximately 236°F on a candy thermometer), watching carefully to prevent crystallization.

Remove the pan from heat and allow the syrup to cool for about 2 minutes until it thickens slightly.

Stir in the vanilla extract and cinnamon powder, mixing thoroughly to incorporate the flavors.

Add the grated coconut and baking powder, stirring vigorously until the mixture becomes stiff and pulls away from the sides of the pan, about 2-3 minutes.

Drop spoonfuls of the coconut mixture onto a parchment-lined baking sheet, spacing them about an inch apart.

Allow the candies to cool and harden at room temperature for at least 20 minutes before serving or storing in an airtight container.