Cathy's Coconut Candy

Combine light brown sugar, white sugar, light corn syrup, and half and half in a heavy-bottomed saucepan. Stir until the sugars begin to dissolve, then place the saucepan over medium heat.

Insert a candy thermometer into the mixture without letting it touch the bottom of the pan. Continue stirring occasionally to ensure even heating.

Heat the mixture until it reaches 238°F (114°C) on the candy thermometer, which is the soft-ball stage.

Remove the pan from heat and add the unsalted butter, salt, and vanilla extract. Stir gently until the butter is fully incorporated and the mixture becomes slightly cloudy, about 1–2 minutes.

Fold in the shredded coconut using a wooden spoon until evenly distributed throughout the candy mixture.

Drop spoonfuls of the mixture onto parchment paper or a buttered baking sheet, spacing them about 1 inch apart. Allow the candies to cool completely at room temperature for at least 30 minutes before serving.