Ingredients 3 cups unsweetened shredded dried coconut ¾ cup granulated sugar 2 large egg whites 1 teaspoon Coconut White Balsamic Vinegar 1 teaspoon coconut extract ⅛ teaspoon salt

Directions Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours. Preheat oven to 350 degrees. Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart. Bake for 8−10 minutes, until light brown on outside.

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