Since we are going to be using toasted coconut later this week (spoiler alert), I thought maybe it would be helpful if I shared exactly how to toast coconut. It isn’t very difficult, and it really makes treats like these, extra special. Though I like untoasted coconut, I’m not sure anything else compares to the flavors of toasted coconut. It maintains its sweetness, but toasting it adds a certain depth to the flavor – a little nuttiness and a little caramel-i-ness. The texture totally changes too. It becomes more crunchy rather than chewy. It’s an easy way to step things up. There are actually three ways that you can toast coconut. I often prefer the oven method, but use the method you are most comfortable with.
- sweetened coconut
Pour coconut in a skillet, The skillet's size may vary depending on the amount of coconut you are toasting and should be large enough to spread the coconut in an even layer across the bottom. Cook the coconut over medium heat stirring frequently to keep from burning and to promote even browning. Your coconut may not toast as evenly with this method as it will using other methods.
Preheat oven to 300 degrees. Spread coconut in an even layer over the bottom of a cookie sheet. Bake stirring every five-ten minutes. I find that I can get by stirring it after the first ten minutes, but after that I decrease the interval time to five minutes because once it starts to brown, it does so fairly quickly and burns easily.
Spread coconut into an even layer on a microwavable plate. Microwave for 30 second intervals, stirring in between each burst until toasted to your liking.
Adapted from Flourish (microwave method)