Preheat oven to 350. Arrange shredded/flaked coconut on a single layer on a cookie sheet. Bake for 10-15 minutes or until light golden brown. Stir and check frequently to prevent burning. Remove from oven and allow to cool before using.
This works for either sweetened or unsweetened coconut. I like to make sure only the edges of each flake gets brown, allowing a slight chewiness to remain in the middles but you can certainly toast to your liking.