This is my go-to method for making beautifully toasted coconut—light, crisp, golden, and fragrant. It works every time.
Ingredients
2 cups Baker’s “Angel Flake” Sweetened Coconut (or any finely shredded sweetened coconut)
Instructions for Toasted Coconut
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Preheat your oven to 325°F. Line a baking sheet with parchment paper for easy cleanup.
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Spread the coconut in an even layer on the baking sheet. Don’t mound it, thin layers toast more evenly. You can use a spatula or your clean hands or the back of a spoon – just get it onto one layer.
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Bake for 10–15 minutes, stirring at least once.
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Ovens vary, so begin checking around the 8-minute mark to prevent over-browning.
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If the edges begin to toast faster (they often do), you can rotate the pan, or do what I do. Before I start cooking, I actually flip the cookie sheet over so it’s upside down. The parchment paper and coconut will be on the underside of the pan. This allows more even toasting but it does get trickier if you stir the coconut midway.
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Look for a light golden brown color—the coconut will become fragrant and toasty, not dark.
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Cool completely about 15 – 20 minutes. It will crisp as it cools. Store in an airtight jar for up to a week or freeze for longer storage.
This toasted coconut recipe is exactly what I use when I make my COCONUT CUSTARD PIE.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
