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

• Kosher

Coconut (Sodium Metabisulfite Added to Retain Color), Sugar, Water, Propylene Glycol, Salt.

How to Tint: Measure out an amount of coconut that you need for your recipe. Place the coconut in a plastic, resealable stc, age 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 coloring 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 yowls color the way you desire. Shake the bag well before adding more color or coconut.

Bake: Directions for Use: How to Toast. Preheat oven to 350 degree 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.

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