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?!

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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.

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