If you love coconut then today’s post is for you! Because, today I’m going to show you How to Toast Coconut. Toasted coconut adds so much texture and a depth of flavor to many recipes. Being a baker at a busy church restaurant I need to make quadruple batches of gourmet cookies at a time. This means I need to toast 8 cups (Yes, 8 cups!) at a time for some of my gourmet cookie recipes. Stay tuned because I have an amazing cookie recipe coming your way soon, I promise!
Toasted coconut tastes amazing in recipes, it adds a crunchy texture and intensives the coconut flavor!
Spread the coconut evenly across a full size sheet pan and put it in a preheated 400 degree F oven.
Check the coconut every 3-4 minutes (ovens may vary, so the first time you toast coconut check it at 2-3 minutes). The top and edges of the coconut will be golden brown.
Remove the sheet pan from the oven and stir until the golden brown coconut is evenly distributed.
Spread the coconut across the sheet pan again and put it back in the oven.
Repeat this process until the coconut is perfectly golden brown and crunchy, just like the picture! Cool completely before using in recipes.
- 8 cups shredded coconut, sweetened or unsweetened
- Preheat oven to 400 degrees F.
- Spread the coconut evenly across a full sheet pan and put it in the oven.
- Bake in a preheated 400 degrees F oven and check the coconut every 3-4 minutes (ovens may vary, so the first time you toast coconut check it at 2-3 minutes). The top and edges of the coconut will be golden brown.
- Remove the sheet pan from the oven and stir until the golden brown coconut is evenly distributed. Spread the coconut evenly across the sheet pan again and put it back in the oven. Bake 3-4 minutes, remove from oven and stir.
- Repeat the baking and stirring process until all the coconut is evenly golden brown. It should be perfectly toasted and evenly golden brown with 3-4 baking/stirring times.
*Update* For smaller batches (1-2 cups) of toasted coconut:
- Put 1-2 cups coconut in a pan over medium heat.
- Stir with a wooden spoon constantly to avoid burning, and until the coconut is golden brown.
- Put in a bowl and cool completely before using it in recipe.
This baking tip is great for topping cream pies, like my Coconut Cream Pie, and for some cakes, cookies and bar recipes too!
Are you crazy for coconut?
Then you might love these delicious recipes!