In a 3-quart heavy saucepan, over low heat, combine sugar with milk and corn
syrup, stirring until sugar dissolves. Bring to boiling; simmer until mixture registers
228 degrees F on a candy thermometer, melting sugar crystals as they form at edge
of mixture with a wet pastry brush.
Remove pan from heat. Add butter, without stirring; cool mixture to 110 degrees
Grease an 8-inch square baking pan; set aside.
Pour cooled candy mixture into the large bowl of an electric mixer. Add coconut
and pineapple extracts. At medium speed, beat until candy loses its gloss.
a spoon, stir in remaining ingredients except chocolate. Pour mixture into the prepared
pan. Refrigerate candy until set.
With hands, roll about 1 teaspoonful mixture into a ball. Dip into melted chocolate.
Place on a wax paper-lined baking sheet until chocolate sets.