UNSWEETENED COCONUT RECIPES

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
• Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
• Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Steps:

• Preheat oven to 375°F. Evenly spread coconut on a rimmed baking sheet. Bake in the oven until the coconut is toasted and the edges are well browned, 5 to 7 minutes. Remove to cool completely.
• In a bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
• Using a stand mixer, cream together butter, granulated sugar, and brown sugar until lightened in color, about 3 minutes. Add milk, egg, and extracts. Beat until well incorporated and the volume has noticeably increased, about 3 minutes. Add dry ingredients and mix on low until just combined. Add coconut and stir to combine.
• Line a rimmed baking sheet with parchment paper. Roughly scoop 2 tablespoons of cookie dough and shape into a ball. Place on cookie sheet and repeat shaping with remaining dough, placing each ball 1 1/2 inches apart from the others. Sprinkle each cookie with a little flake salt and bake until the edges are just golden brown, 14 to 15 minutes.