Shredded coconut is known for its variety of uses in sweet and savoury dishes, especially in Asian cuisines. The Buffet/Ahaa Shredded Coconut is a pack of frozen shredded coconuts made from the white flesh of fresh and delicious ripe coconuts. A coconut scraped can be added to salads, curries, puddings, and cereals. It can be used for baking macaroons and can even be enjoyed on its own as a nutritious snack. If you wonder what is shredded coconut, they are thin pieces of coconut that usually come in a dried form. They are different from desiccated coconuts, which are grounded, not shredded. Here at Red Rickshaw, no need to look for where to buy shredded coconut; we got you covered. Nutritional Information Each pack of Buffet shredded coconut contains: Carbohydrates 44g Protein 1g Dietary Fibre 2g Fat 1g Energy 0g Recipe There are countless ways you can enjoy shredded coconut recipes when it comes to macaroons. You can prepare them as snowy white or golden brown and add more dry shredded coconut for a crunchy shell with a deep coconut flavour. Classic Coconut Macaroons Prep Time: 10 minutes Cooking Time: 15-25 minutes Yields: About 24 pieces of macaroons Ingredients you will need: 4 large egg whites 3 cups sweetened, dried shredded coconut 1/2 cup granulated sugar 1 teaspoon vanilla or almond extract 1/4 teaspoon salt Baking Instructions: Preheat your oven to 350°F. In the bottom third of the oven, place a rack and heat to 350°F. Toast the shredded coconut (optional). If you want a deeper coconut flavour and extra-crispy macaroons, spread the shaved coconut on a rimmed baking sheet. Toast the Ahaa Shredded Coconut for 5 minutes or until they are light brown. Set aside to cool. In a large bowl, whisk the sugar, egg whites, vanilla, and salt. Add a little bit of almond extract. Continue whisking until the egg whites and sugar are thoroughly mixed and it has a frothy consistency. Combine the baked shredded coconuts with the egg whites mixture. Stir until the coconut is moistened evenly. Shape the macaroons. Using a rimmed baking sheet and a silicone baking mat, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Leave an inch of space between them on the baking sheet. Bake the macaroons for 15-20 minutes or until they are golden brown. Let the macaroons cool on the baking sheets for another 5 minutes. Transfer them to a wire rack to let them cool completely. Fun Tip: If you want meringue-like macaroons: Whisk the egg whites mixture until they form soft peaks, and continually add sugar until it holds a firm, stiff peak. Add the vanilla and salt. Slowly fold in the coconut shreds by hand. This product is not available to be shipped internationally.