How to Brown Coconut (4 Steps)

Toasted coconut is a delicious and healthy snack that can be eaten alone, but is more often used in recipes to fill pies, cover cakes and blend into trail mix. Coconut is a tropical fruit, depended upon by nearly a third of the world population as a food staple, and the nut's oil is praised for its many medicinal uses by Caribbean and Pacific Islanders who've used it for centuries to cure a variety of ailments, dubbing it the Tree of Life. Since sometimes a recipe will call for already browned coconut, it is a good skill to know how to do.

Things You'll Need

1 cup shredded coconut
Sheet pan

Metal spatula
Oven

Browning Coconut

Preheat oven to 350 degrees Fahrenheit and place rack in middle position. Measure 1 cup of shredded coconut and spread onto sheet tray. Fluff slightly to avoid any dense clumps. Spread to create an even layer.
Put the sheet tray into the oven for 7 minutes. Carefully remove the coconut from the oven and stir well with spatula. The coconut shouldn't be browning yet, but mixing at this point will help ensure even heat throughout. Use the spatula to evenly spread the coconut over the tray, then replace the sheet tray into the oven.
Watch the coconut carefully, as brown will become black very quickly. When the edges begin to brown, remove the coconut again and stir. Spread and replace for the third and final time. The coconut should take no more than four minutes to become crispy and brown from this point, but watch carefully.
After removing from the oven, slide the spatula under the coconut to prevent any sticking. Allow to cool completely on the pan, then use as the recipe directs.

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