June 14, 2006

How to toast coconut

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.
My thoughts:
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.

7 comments:

  1. I am visiting your blog for the first time. This seems to be a very unique recipe, i have made key lime pie before, but never really tried this combination. Thank you for the recipe and wish u all the best.

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  2. I am mentally willing the receipt of a summer BBQ invitation. This looks incredible and I can't wait to dazzle everyone with it!

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  3. bril coconut toasting thing cheeers from Brighton in the UK

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  4. Bril coconut toasting thing. Cheers from the UK

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  5. cheers from the UK for the coconut thing

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  6. This post saved my mother's Christmas cooking plans! I thank God for Google...

    Merry Christmas!

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  7. thank you for the help! i am baking cupcakes for my son's 1st birthday and the toasted coconut will be perfect for the lions mane!!!

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