No Reviews
You must be logged in to post a review.
A simple guide to perfectly toasted coconut using your toaster oven.
Preheat toaster oven to 325ºF.
Line cookie sheet with parchment paper or a Silpat for sweetened coconut. Arrange shredded or flaked coconut in an even layer on the cookie sheet or pan.
Bake coconut at 325ºF, stirring occasionally, until lightly golden brown.
Bake times based on type of coconut:
Finely shredded unsweetened coconut: bake 4 to 7 minutes
Large flake unsweetened coconut: bake 7 to 12 minutes
Shredded sweetened coconut: bake 7 to 10 minutes
Store leftover toasted coconut for up to 4 days in an airtight container in a cool dry place like your pantry or cupboard. You can refrigerate or freeze the toasted coconut but it will become chewy. Bring cold coconut to room temperature and toast for a few minutes before using to restore crispness.
No Comments
Leave a Comment!
You must be logged in to post a comment.