Add to large saucepan:

2 cups sugar

1/2 cup milk

4 Tablespoons (50 grams) butter or margarine

4 Tablespoons cocoa

Stir and cook on stove until well mixed and boiling, stirring often. (About 3 minutes)

Remove from heat and stir in:

1/2 cup peanut butter

1 teaspoon vanilla

When it is well-mixed stir in:

3 cups shredded coconut.

Drop by spoonfuls onto waxed paper. As soon as they harden they are ready to eat.

(The traditional recipe calls for 2 cups oatmeal instead of 3 cups coconut, but using oatmeal means it is no longer gluten-free.)