Ingredients
- 4 Cups Sweetened Shredded Coconut
Instructions
- Preheat the oven to 325°F.
- Spread the coconut evenly on a clean, dry baking sheet.
- Bake for 4 minutes before using a spatula to flip and move the coconut.
- Every minute or so after that, stir the coconut, until you have baked it for a total of 10 minutes, or until it has reached a nice golden color.
- Immediately remove the coconut off the baking sheet and into a plastic bowl to cool.
Notes
●It’s imperative that you watch the coconut closely once it reaches the 5-minute cooking mark. Especially on the edges, it will cook fast and burn just as fast. I left it for a minute too long and it had to be thrown in the trash. Learn from my mistake and babysit the crap out of that coconut.
●You can use any type of coconut you like. It works well with unsweetened coconut and flakes as well.
●The perfect toasted coconut, in my opinion, has a tricolor. This means that your coconut will have three varying shades. I find this looks gorgeous on desserts or anything else I’m using it on.
●It’s ok if your coconut isn’t perfectly flat or one layer. Some of the coconut will overlap and bunch up a bit. That’s ok, just keep adjusting it and it will cook.
●Want to ensure the coconut stays closer to one shade of color? Make the layers thinner and watch it very closely starting at the 1 minute mark for cooking.
●You can use any type of coconut you like. It works well with unsweetened coconut and flakes as well.
●The perfect toasted coconut, in my opinion, has a tricolor. This means that your coconut will have three varying shades. I find this looks gorgeous on desserts or anything else I’m using it on.
●It’s ok if your coconut isn’t perfectly flat or one layer. Some of the coconut will overlap and bunch up a bit. That’s ok, just keep adjusting it and it will cook.
●Want to ensure the coconut stays closer to one shade of color? Make the layers thinner and watch it very closely starting at the 1 minute mark for cooking.