We searched the world wide to find the most delicious coconut for you. Unsulfured and wholesome, our dried and shredded coconut brings an exotic taste of the tropics to your table.
To use our dried coconut instead of fresh, soak in warm water until soft. For toasted coconut, spread in a shallow pan and toast at 375 degrees for 5-7 minutes, stirring frequently.
2 Egg Whites
1/4 tsp Salt
1/2 cup Sugar
1/4 tsp Almond Extract
1 cup Bob's Red Mill Shredded Unsweetened Coconut
1 6-ounce package (3/4 cup) semi-sweet Chocolate Chips, melted and cooled
Pre-heat oven to 325°F. Beat egg whites and salt until almost stiff. Add sugar, slowly beating until egg whites stand in peaks. Add almond extract. Fold in coconut. Add melted chocolate and stir until well mixed. Drop by teaspoonfuls on parchment paper on cookie sheet and bake for about 15 minutes. Cool slightly and remove from paper with a spatula.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Refrigerate after opening.
Keeps best refrigerated or frozen.