Toasted Coconut Recipe
This easy-to-make toasted coconut recipe comes together in minutes and adds the right amount of crunch and sweetness to your baked goodies.
Ingredients
- 14- ounce bag of sweetened shredded coconut
Instructions
- Evenly spread the coconut shreds on a sheet tray lined with parchment paper. Do your best to keep the layer as thin as possible. If you need to use two sheet trays lined with parchment paper, then so be it.
- Bake in the oven at 350° for 15 to 18 minutes or until evenly toasted and light brown.
- While baking, come back every 3 to 4 minutes and move the coconut shreds around so that all of them get toasted. I do this by flipping the coconut over and moving the outside edges of the pan that is covered in coconut shreds to the inside and then pushing the inside out.
- Cool them down to room temperature on the rack, which takes about 30 minutes.
- Store it, or try serving it on my coconut cake recipe.
Notes
Make-Ahead: You can make this up to 5 days ahead of time.
How to Store: Cover in an airtight container and keep at room temperature for up to 2 weeks. You can freeze these covered for up to 6 months. Thaw them at room temperature until thawed before using.
The other option is to use larger coconut flakes that are sweetened or unsweetened.
Be careful when baking because they can go from light brown to burnt in a few minutes.
I always bake things on racks in the lower third to the middle of the oven.
Nutrition
Calories: 663kcalCarbohydrates: 63gProtein: 4gFat: 47gSaturated Fat: 42gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 347mgPotassium: 446mgFiber: 6gSugar: 57gVitamin C: 1mgCalcium: 20mgIron: 3mg