Toasted Coconut

Toasted Coconut

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1- 16 oz bag sweetened Coconut

  • 1

    tbsp coconut oil (optional)


1. In a large skillet – add coconut. You don’t have to use the coconut oil- it just adds a little more crisp. However the coconut will release some oils when it heats so it’s your choice. 2. Spread coconut across the bottom of the pan & heat over medium – stirring every 30 seconds or so to maintain even browning. Be careful & don’t get distracted – it will burn quickly if you forget to stir 3. Keep stirring & browning until it reaches the desired caramel color that you desire. Most pieces should be light brown in color. 4. Remove from heat & allow to cool completely. 5. Can store up to several months in airtight container at room temperature.


Facebook Conversations