Azar Sweetened Coconut Flake, 2 lb, 5 Per Case

Add a touch of tropical sweetness to your kitchen with Azar Sweetened Coconut Flakes. These ready-to-use shredded coconut flakes are lightly sweetened, making them a convenient topping and ingredient straight from the package. Each 2 lb unit delivers consistent quality, and with 5 units per case, you’ll have plenty on hand for busy production schedules or well-stocked pantries.

Uses

• Sprinkle over cakes, cupcakes, and cookies for a classic finishing touch
• Roll cake balls or truffles in coconut flakes for texture and visual appeal
• Fold into batter for coconut macaroons, coconut cream pie, or cake fillings
• Top salads and fruit bowls for a sweet, crunchy contrast
• Use as a garnish for desserts, parfaits, and ice cream sundaes
• Incorporate into granola and trail mix blends

Who Would Benefit

• Bakeries and cake shops — reliable bulk supply for daily decorating and baking
• Caterers and event planners — consistent garnish across large-batch dessert service
• Restaurants and diners — convenient ready-to-use topping for dessert menus
• Home bakers with high output — case quantities keep a busy kitchen stocked
• Kosher-conscious kitchens — certified kosher for dietary compliance

Serving Ideas

• Toast lightly in a dry skillet for deeper flavor before garnishing
• Layer with whipped cream and pineapple for a quick coconut cream dessert cup
• Press onto the sides of frosted cakes for a classic coconut layer cake look
• Mix into pancake or waffle batter for a tropical breakfast twist
• Top yogurt or oatmeal with a handful for natural sweetness and texture

Recipes

Classic Coconut Macaroons

Ingredients:

• 4 cups Azar Sweetened Coconut Flakes
• ½ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• ¼ tsp salt
• Parchment paper for lining

Steps:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a bowl, combine the coconut flakes, sweetened condensed milk, vanilla extract, and salt. Mix until evenly coated.
3. In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until just combined.
5. Using a tablespoon or small cookie scoop, drop mounds onto the prepared baking sheet, spacing about 2 inches apart.
6. Bake for 18–22 minutes until the tops are lightly golden.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes approximately 24 macaroons.

Typical Customer

Food service professionals and home bakers who need a dependable, kosher-certified sweetened coconut in bulk. This case format suits commercial kitchens, bakeries, and anyone producing coconut-based desserts or garnishes at volume.