Question: Make coconut fat bombs
Options:
3 oz. unsalted butter    ½ cup unsweetened shredded coconut    ¼ tsp ground cardamom (green)    ½ tsp vanilla extract    ¼ tsp ground cinnamon    Bring the butter to room temperature.    Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.    Mix together butter, half of the shredded coconut and spices in a bowl.    Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.    Store in refrigerator or freezer.
3 oz. unsalted butter    ½ cup unsweetened shredded coconut    ¼ tsp ground cardamom (green)    ½ tsp vanilla extract    ¼ tsp ground cinnamon    Bring the butter to room temperature.    Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.    Mix together butter, half of the shredded coconut and spices in a bowl.    Form into basket ball sized balls with two teaspoons. Roll in the rest of the shredded coconut.    Store in refrigerator or freezer.
Answer: 3 oz. unsalted butter    ½ cup unsweetened shredded coconut    ¼ tsp ground cardamom (green)    ½ tsp vanilla extract    ¼ tsp ground cinnamon    Bring the butter to room temperature.    Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.    Mix together butter, half of the shredded coconut and spices in a bowl.    Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.    Store in refrigerator or freezer.