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




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