Makes 12 mini delights
1 cup honey
1½ cups fine shredded coconut
1 tablespoon malted milk powder
½ teaspoon salt
1. In a large bowl, place coconut, milk powder and salt. Mash with a fork and mix in honey until the coconut absorbs all the honey. The entire mix will begin to stick together until it becomes one mass. Press the mix down firmly, compact and place plastic over it. Let it rest for 4 hours or overnight for best results.
2. Preheat oven to 325ºF. Spoon out coconut mix in compact tablespoonfuls on a baking pan lined with parchment paper. Bake for 8 minutes or until golden brown. Let cool and enjoy!
Recipe courtesy of the National Honey Board and Chef Pastry Chef Luis Villavelazquez