Just the other day we were in the store looking for coconut. We use a fair amount, mainly in our Best-ever Scratched Granola, which we make roughly every two weeks. As you’d suspect, that coconut is the sweetened flaked variety. But, on this shopping trip, we saw some Bob’s Red Mill unsweetened coconut that was being discontinued, with a sale price to match. We figured that it wouldn’t hurt our Best-ever Scratched Granola to have something more natural, plus unsweetened coconut might get us to make something savory.
Flourless Oatmeal Lace Wafers
Even if you own The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which is where today’s recipe originates, you’ll be thanking us profusely for testing it out and giving you critical tips for making your life (or at least the part of your life that involves making these cookies) so much better.