One of my favorite secret ingredients in baking is toasted coconut. You can add it to so many different recipes to amp up the flavor and texture to create new, exciting recipes. There is more than one way to toast coconut, but this is the way I like best. Are you ready?
Start with a non-stick pan on medium-high heat.
Add your shredded coconut to an already warm pan.
Using a spatula, spread the coconut evenly over the pan.
Continually stir and fold the coconut in the pan. The more you stir, the more evenly the coconut will toast.
Keep stirring and folding, stirring and folding, inhaling the incredible aroma all the while. Mmmmmm.
In about 5-7 minutes, you will have evenly toasted, beautifully brown coconut.
The toasting really picks up momentum at the end, so watch closely. Once it reaches your desired level of toastiness, remove it immediately from the heat. Then, immediately remove it from the pan. Otherwise, the coconut will continue to toast in the hot pan.
Voila! You’re done. Allow the coconut to cool completely, then add it to chocolate chip cookie dough or graham cracker crusts, crumble tops for cobblers, ice cream, or even salads. It adds a rich, nutty-sweet flavor to recipes you already love!
Store leftover coconut in an airtight container in the fridge where it will keep fresh 3-4 weeks.