Method:
Remove the kernel from the coconut neatly, avoiding the thin brown skin. Cut into fine, long, regular strips and keep in water for a while.
Cut the sheet of white butter paper into 4" squares. Lay out on a flat surface, ideally not far from the cooking area.
Drain out the water in which the coconut is and keep aside.
Keep a pan on the fire with the sugar, a little of the water (about 6-7 tablespoons) and the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time till it thickens and leaves the sides of the vessels.
Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container.