6 Cups of shredded unsweetened organic coconut
1 can *coconut sweetened condensed milk (about 12 ounces)
3/4 cups organic all purpose flour or fine almond flour
2 lemons (the juice and zest of both)
1 Tablespoon Capizzano’s Lemon or Persian Lime Olive Oil
Preheat oven to 350 degrees
In large bowl, stir together completely; coconut, condensed coconut milk, flour, Lemon Juice (3 TB), lemon zest, and the Lemon olive oil. Drop by approximately 1 – 2 TB size on to baking pan lined with parchment paper.
Bake for 16 minutes or until coconut lightly browns. Cool completely before serving. Store in sealed container when cooled.
Option: * can use regular sweetened condensed milk also.
Drizzle with our Private Limited Reserve Aged Balsamic Vinegar when serving.