You can see my previous post on how to easily shred a coconut in the shell if you want to start with fresh coconut. I used 2 coconuts and got over 4 1/2 cups of dried coconut, which I used for 1 1/2 batches of macaroons. Shred your coconuts and spread the fresh shredded coconut on baking pans and put it in the oven at 180F for about 2 hours to dry it out.
Below is the rest of the recipe if using unsweetened coconut, or you have dried your own coconut:
- 6 egg whites
- 1/4 tsp Sea Salt
- 1 Tbs vanilla
- 3 cups shredded coconut
- 1/3 Cup Honey
- Whisk the eggs, vanilla and salt in a large mixing bowl
- Stir in the Honey and Coconut and mix well
- Use a small scoop or round measuring spoon to scoop out batter out and plop it onto parchment covered baking pan. Try to make them a rounded mound shape.
- Bake for 15 to 20 minutes at 350F, or until you are seeing some browning at the tops.