Instructions

Preheat oven to 350º. Spread 2 ½ cup coconut and walnuts on separate baking sheets. Bake coconut until lightly toasted, about 5-7 minutes, stirring occasionally. Bake walnuts until lightly toasted, 8-10 minutes. Set toasted coconut and walnuts aside; keep separate. Place remaining ¾ cup raw coconut in a shallow bowl and set aside. Lightly brush 2 baking sheets with oil and set aside. Put oats in a food processor and pulse on/off 6 times. Transfer oats to a large bowl and add toasted coconut and salt. In food processor, process walnuts to a paste. Add oil, barley malt, maple syrup, and vanilla, and process until blended and smooth. Add wet ingredients to dry. Mix well. Scoop dough with 1/8 cup dry measure and roll into balls. Then roll each ball in raw coconut. Place cookies on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don’t overbake; macaroons should be moist and chewy.) Transfer to wire racks to cool.