Fine coconut flakes are small and “fluffy”. They are ideal for cookies, especially macaroons. If you are making fruit/nut bars using nut butters and dried fruits or any type of soft, raw treat you may want to add fine/macaroon coconut flakes for texture and flavor. Another use for fine coconut flakes is to coat gooey treats. This is commonly done with date-nut rolls and caramels made from coconut milk. Coconut Shrimp and coconut crusted fish also work best when fine flakes are used in the recipe.
We worked for months to develop a natural, dried coconut that we could still call “raw.” We are excited to finally offer a low temperature dehydrated coconut with a great taste.
We start with wild coconuts. The coconut is removed from the shells, and washed in pure, filtered water (no chlorine is present). The coconut is then shredded and slowly dehydrated at 98.6° F (37° C). The result is shredded, raw coconut that tastes great, has a wonderful texture, and contains the nutrients found in coconut.
Most shredded, dried coconut available online and in health food stores is actually desiccated coconut. Chlorinated water is used to clean and sterilize the coconuts once they are opened and peeled. The coconut meat is grated, often lightly pressed to remove some of the milk (moisture) and then it is dried in huge ovens at temperatures between 170°-180° F (76°-82° C). Coconut sold in grocery stores is made from this desiccated coconut by soaking it in corn syrup, propylene glycol and sodium metabisulfite to preserve it. There is a huge difference between raw dehydrated coconut and most store-bought sweetened coconut flakes.
Our raw coconut flakes are great in trail mixes, numerous raw desserts, cookies, or great to snack all by themselves.
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