Is there a way to help disguise the texture of coconut in a macaroon?
That can be a problem if you’re using dessicated/shredded coconut because that is possibly the smallest/finest siz eyou can get. However, a good idea could be to toast the coconut (in a fry pan and stirring almost all the time) on a medium-high head until only just golden, but not brown. Then once the coconut has cooled down a bit, crush and grind it using one of those things to grind up foods (sorry I just can’t remember the name of it!) Another great option is to put all the coconut in a blender and blend on the highest. If you are able to, pick up the blender and shake it (of course making sure you’re holding the top and bottom securely!) Good luck.
