2 tablespoons cherry juice
1 cup lemon juice
3 cups powdered granulated sugar
2 teaspoons lemon zest
2 teaspoons orange zest
4 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter or margarine, chilled slightly
3 tablespoons maple syrup
3 cups whole flaked coconut
In a large bowl, mix lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, and lemon juice. Let stand for 10 minutes at room temperature.
In a large bowl, mix granulated sugar, lemon zest, orange zest, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well blended. Mix butter and maple syrup into flour mixture; stir into coconut and orange mixture. Cover dough with a towel and let rest for ten minutes.
Roll out of 2 inch torn, greased or paper-thin round into 1/4 inch thick slices. Cut into long strips. Place on ungreased baking sheet.
Bake in preheated oven for 30 minutes, or until lightly browned.
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