In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.

Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.

Shape into cones about 1 1/2 inches high.

Place on waxed paper to cool.