Remove and
sprinkle additional coconut on top for garnish, if desired.
Sprinkle additional coconut flakes around the edges and bake for additional 10 - 15 minutes until the center is almost set and slightly jiggly.
If it is still too wet to roll,
sprinkle additional coconut flour, one tablespoon at a time and continue rolling
Not exact matches
Remove and
sprinkle with the remaining 1/4 cup
coconut and bake for an
additional 5 minutes.
I reserved a bit of the dry mixture to
sprinkle on top, with
additional coconut oil on top to help it brown, and then a dusting of turbinado sugar.
Bake for 20 minutes, take the pan out,
sprinkle the
coconut evenly on top of the blondies and bake for an
additional 10 minutes, or until the top is lightly golden.
Pour into a bowl and garnish with
additional berries and
sprinkle with shredded
coconut.
Spoon remaining glaze over each roll and
sprinkle with
additional shredded
coconut Cover and place in a warm place to rise until double in bulk.
Spread the
additional coconut butter on top, then
sprinkle the brown sugar, walnuts, and shredded
coconut on top.
Smooth tops if necessary and
sprinkle with
additional coconut.
Place each cookie on a greased cookie sheet, and
sprinkle with
additional coconut flakes.
Spread over top of the filling and
sprinkle with
additional shredded
coconut.
To serve, stack the pancakes on plates,
sprinkling additional toasted
coconut between the layers.
Sprinkle the tops with the
additional coconut or other sugar.
Sprinkle with
additional coconut as garnish.
Sprinkle the
coconut flakes evenly over the surface of the granola, and then bake for an
additional 5 minutes.