There are so many desserts and recipes that call for toasted coconut. Cakes, cookies, candies, puddings & granola just to name a few. Coconut can be toasted in a skillet or in the oven. Toasting it in the oven is my favorite way of doing it. It doesn’t take much effort, but I like to make it and keep some in my pantry in a zipper seal bag. It will last several weeks if kept in a cool, dry place.
Preheat the oven to 350°.
Spread the desired amount of shredded coconut in a shallow layer onto an un-greased baking sheet.
Place it on the center rack in the oven for a total of about 8 minutes. You will need to jiggle the pan or use a fork to stir the coconut a couple of times while it’s baking. You may also need to rotate the baking sheet to insure even toasting. (Notice mine in the photo below? The back of my oven seems to bake hotter.) If you are using sweetened coconut, you may need to stir it more frequently as the sugar can brown more quickly.
When the coconut is evenly golden, remove it from the oven and pour it or spoon it off of the baking sheet. If you leave it on the hot baking sheet to cool, it may get over cooked. When it’s completely cool, you can store it in an air-tight container.
It’s delicious on top of just about anything!