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, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
