Toasted Coconut Recipe

Name: Toasted Coconut Recipe
Prep time: 8 min
Total time: 8 min
Yield: 1 cup
Ingredients: 1 cup shredded sweetened coconut

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Making homemade toasted coconut is easy as can be! Learn how to toast coconut on the stove top in a skillet or in the oven with delicious results.

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Add shredded coconut to a skillet and toast over medium low heat, until golden brown and fragrant (about 3-5 minutes.)
Make sure that the skillet is large enough that the coconut can be spread out in an even layer. Stir frequently to prevent the coconut from burning.
Transfer the toasted coconut to a piece of parchment paper and cool completely before using.

Preheat the oven to 350℉. Spread the shredded coconut in an even layer on a rimmed baking sheet, making sure not to overlap.
Bake for 6-8 mins stirring frequently to prevent burning (about halfway through and then more frequently as the coconuts gets closer to the end of baking time.)
Keep a close eye on it for the last couple of minutes. It can go from toasted to burnt very quickly.
Transfer the toasted coconut to a piece of parchment paper and cool completely before using.

Skillet Cooking: coconut around the edges of the pan started to toast first. Coconut began to sizzle slightly when the process first started (about 2 mins into cooking time).
Unsweetened Coconut will work for this as well. The sweetened coconut will toast faster and is easy to overcook. Sugar speeds up the toasting process.
Storage. Store toasted coconut in an air tight container, in a cool dry place for up to a month. No refrigeration - the coconut will get soggy and chewy.
Uses: Cakes, Cookies, Pies, Top of oatmeal, Ice Cream, Snacks, Popcorn topper