• 1serving
  • 1400calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 oranges

  3. Water

  4. 1 1/2 Tsp. salt

  5. 1 Cup honey

  6. 2 1/2 Cups flaked cococnut -- dried

Instructions Jump to Ingredients ↑

  1. Juice oranges. Reserve orange juice for another use. Cut into quarters;

  2. remove membrane and about half the thickness of the white layer. Or,peel oranges, remove half the thickness of the white layer and reserveorange flesh for another use. Cut peel into thin strips about the sizeof matches. Place peel in a large saucepan and cover with 5 to 6 cupswater; add salt. Boil over medium-high heat 30 minutes or until peel istender. Drain; cover with fresh water and bring to a boil. Drainthoroughly.

  3. Add honey. Simmer over low heat 30 to 40 minutes or until all honey isabsorbed. Turn the mixture over frequently. Remove from heat; cool untilpeel can be handled.

  4. Chop coconut in food processor or blender until very fine. In a bag ortightly covered container, shake partially cooled orange peel withcoconut. Cool completely on tray or baking sheet. Store at roomtemperature in tightly covered container.

  5. *Dry, finely chopped coconut is required for coating the peel. Whenmoist flakes are used, mixture tends to bind together when finelychopped. Spread coconut on cookie sheet and dry at 325°F 10 minutes oruntil dry but not browned. When finely chopped, 1 cup flaked coconutmakes 1/2 cup


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