Coconut Macaroon Recipe
Note: unsweetened coconut is not always available in the regular baking isle so look for unsweetened organic shredded coconut in the natural foods section of the grocery store
2 cups unsweetened, finely shredded coconut
½ cup canned coconut milk (regular or light)
½ cup sugar
Generous pinch of salt
Preheat oven to 375 F. In a large bowl, combine coconut, coconut milk, salt, eggs, and sugar. Allow the mixture to sit for 10 minutes. Use a tablespoon dipped in warm water to drop the batter onto a parchment lined sheet pan. Bake 12-14 minutes. Yields approx 2 dozen macaroons.