- Joined Jul 21, 2006
I am making a recipe for Martha Washington candies. The recipe calls for canned coconut. After going to three grocery stores, I can not find canned coconut. I went ahead and bought regular flaked coconut in the bag. Having never used canned coconut, I wasn't sure if this substitution would work. Is the canned more moist? If so, then will just cutting back on the dry ingredients work?