Broiled Oranges and Toasted Coconut

Set your broiler to high. Line a small rimmed baking sheet with parchment paper

Cut the orange in half. Remove any seeds that are on the surface of the orange. If desired, run a knife between the flesh and peel and then cut inside of each of the natural orange segments. This makes for easier removal if you don’t have a grapefruit spoon. You’ll want to keep the peel intact so be careful not to cut through it.

Rub a teaspoon of brown sugar on the cut side of each orange half. Place on the baking sheet (cut side up) and put it under the broiler. I used the lower rack so it was a good distance away from the broiler. If you go closer, I would put the broiler on low.

Broil until bubbly and charred in a few places, about 6 minutes.

Meanwhile, place the coconut in a small dry skillet over medium heat. Allow the coconut to get golden brown, stirring occasionally. Remove from heat.

Serve oranges warm, topped with the toasted coconut. If desired top with cinnamon or ginger.