OMG - yummy!

Coconut Macaroon Pancakes

1  14-ounce can of coconut milk

2 tablespoons honey

1 /4 cup all-purpose flour

3 cups unsweetened dried shredded coconut
1/2 teaspoon salt

2 teaspoons baking powder

3 large eggs. whisked in a medium bowl

1/4 cup brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now
quickly mix the eggs back into the large bowl of coconut batter. Stir
until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan,
or griddle to medium-hot and brush it with a bit of butter. Test for
the right temperature. If a drop of water dropped onto the pan starts
to dance, you are in the ballpark. Drop a heaping tablespoon into the
skillet, sprinkle the top with a bit of brown sugar. Wait until the
pancake bottom is deep golden in color, then flip with a spatula and
cook the other side until golden and cooked through. Repeat with the
remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.