1. Preheat oven to 350 degrees F. 2. Combine all ingredients using 2 cups of the coconut. Dough will be wet and sticky. 3. Place remaining coconuts (2.5 cups) in a bowl. Drop dough by rounded teaspoons into coconut. Roll dough around with spoon to coat. 4. Bake rolled dough pieces (2 in apart) on ungreased cookie sheet in preheated oven for 14 16 minutes until edges are slightly browned and coconut is toasted. Let cool. 5. Store at room temperature for up to 3 days or freeze for up to 3 months.
