Soft Coconut Macaroons

Now that you have made fresh coconut milk you have all this shredded coconut left over and no idea what to do with it?!



Make some good tasting cookies with this recipe:

1/4 cup all purpose flour

2/3 cup sugar

1/4 teaspoon salt

3 2/3 cups shredded coconut (incase you don’t have enough get some more store bought ones)

4 egg whites (Do not throw the egg yolks out)

1 teaspoon vanilla extract

Preheat oven to 325°F
Combine flour, sugar, salt and coconut in mixing bowl.
Stir in egg whites and vanilla extract.
Drop teaspoon fulls onto a greased cookie sheet.
Bake 20 – 25 minutes or until golden brown.

Another tip, don’t throw the egg yolks out. Add a couple of more eggs and get some bacon. Bacon and eggs with buttered toast as a brunch anyone? If you have a lot of bacon grease left over, pour it into a mason jar, let it cool and put it into the fridge. You can do some nice cooking with it later.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s