2 (2 ounce) packages flaked coconut flavored cookie cutters
1 cup almond paste
2 1/2 cups water
3/4 cup buttermilk
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup cold milk (or water substitute)
Preheat oven to 400 degrees F (200 degrees C).
Spread coconut and almond paste on bottom of non-reactive 9-hour pastry bag; set aside. In a medium bowl, stir together water and 1 tablespoon olive oil. Stir in salt and 1/2 cup milk; pour into prepared bag. Toss to coat. Refrigerate at least overnight.
Remove pastry from refrigerator, let stand 10 minutes before cutting.
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