Toasted Coconut Butter

In a large skillet over medium heat, toast 2 cups of the coconut flakes, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and transfer the coconut to a bowl.

Again in a large skillet over medium heat, toast the macadamia nuts until lightly golden and fragrant (about 5 minutes). Transfer the toasted nuts to the bowl.

In a food processor or high-powered blender (like a Vitamix), combine the toasted coconut, 1 cup coconut flakes, toasted macadamia nuts and a dash of sea salt. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Transfer to an air-tight, glass container (a pint-sized mason jar is perfect for this). Let the mixture cool to room temperature (the food processor warms the butter), screw on a lid and store at room temperature.