Coconut Macaroons

Coconut Macaroons
  • 3¼ cups Unsweetened Dried Coconut
  • ⅓ cup Whole Wheat Flour
  • 4 eggs, beaten
  • ⅔ cup, Honey
  • 2 teaspoons vanilla
  • ⅓ cup chopped Walnuts or Almonds
  • ⅓ cup chopped Dates

Mix salt and flour together, then cut butter in with a fork and knife or pastry cutter. Add the water slowly until dough forms a ball. Do not overwork. Roll out on a lightly floured surface to about 12 inches in diameter. If you need to bake the crust before filling, bake at 400 degrees for about 10 - 15 minutes. Prick the bottom before baking to prevent air bubbles.