How to Toast Coconut

Transferring the toasty goodness from the baking sheet to a bowl to cool

Versatile, golden, and adding the perfect crunch to cookies, cakes, or low-carb snacks. Glow-up desserts that you didn't know could be even better. It only takes 5-10 minutes to go from basic to bougie!

Makes 1-2 cups toasted coconut

Course ingredient

Cuisine International

Diet Gluten Free

Cook Time 10

Total Time 10

Servings

Calories 35kcal

Author Imma

Ingredients

1-2 cups (80-160g) dried coconut (shredded, shaved, flaked, sweetened, or unsweetened)

Instructions

Stovetop Method

Place the coconut in a large skillet and heat it over medium-low heat.
Toast, stirring frequently, until the coconut is mostly golden brown (if you wait for all of it to brown, you may burn some of it).
When you achieve the desired level of golden brown beauty, transfer it to a bowl to cool and stop the cooking process.

Oven Method

Preheat the oven to 325°F (160℃).
Spread your shredded coconut or flakes out evenly on a baking sheet lined with parchment paper or a baking mat. Make sure you have a thin, even layer, and bake it for 5-10 minutes, stirring every couple of minutes with a spatula.
When the coconut reaches your desired level of golden brown, cool it in a clean bowl to stop the cooking process.

Notes

Don't walk away because coconut goes from golden to burnt in seconds
Don't overcrowd the pan or sheet for faster browning. If you have more coconut, you'll need to stir more often, which may take a little longer
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition