For macaroons, cream pies, and cookies. Since 1928.

• Kosher

Dessicated Coconut, Sugar, Water, Propylene Glycol, Sat And Sodium Metabisulfite (preservative).

Directions for Use: How to Toast. Preheat oven to 350 degrees F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool. How to Tint: Measure out an amount of coconut that you need for your recipe. Place the coconut in a plastic, resealable storage bag. Drop 2-3 drops of desired food coloring into the bag. Let it drop onto the plastic instead of the actual coconut. If using a thick-concentrated coloring, put some of the colorings on a toothpick. Then wipe it onto the inside of the bag. Close the bag, and shake it well. Massage it with your fingers to get all the color into the coconut. Keep shaking and massaging the bag until you evenly distribute the color. Add more coloring until you achieve the desired color, if the color is too light. if the color is too dark, add more coconut. Continue to experiment with this until you get the color the way you desire. Shake the bag well before adding more color or coconut.

Store in a cool, clean, dry area. Avoid direct sunlight, heat and oxidizers. Optimum temperature is 65 degree F.