I'm planning to make a coconut macaroon recipe that calls for:
- 1 cup of cream of coconut
- 2 tablespoons light corn syrup
- 4 egg whites
- 3 cups of unsweetened shredded coconut
- 3 cups of sweetened shredded coconut
plus small amounts of salt and vanilla (which are probably not relevant for this question.)
My local grocer was out of sweetened coconut, so I need to make the recipe with only unsweetened coconut instead. What should I add to the unsweetened coconut to make it sufficiently sweet and moist? How much?
The recipe, ironically, gives instructions on how to substitute sweetened coconut for the unsweetened (reduce cream of coconut to 1/2 c, omit corn syrup, add 2 Tbsp cake flour), but does not say how to go the other direction; and the presence of the additional cake flour makes it difficult to reverse the directions.