How To Toast Coconut Or Nuts Recipes
4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)
4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Time 29m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
- Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
- Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
- Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
- Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1/4 cup, Calories 137 calories, Sugar 5g, Sodium 2mg, Fat 10g, SaturatedFat 3g, UnsaturatedFat 7g, Carbohydrate 10g, Fiber 1g, Protein 3g
HOW TO TOAST COCONUT
I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.
Categories main dish
Time 12m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!
TOASTED COCONUT COOKIES
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT TOAST
This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE TOASTED NUTS WITH COCONUT
The menu at your afternoon get-together need not be fussy. Toasted nuts dressed up with coconut make an easy snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees.
- In a bowl, stir together all ingredients until combined.
- Spread on a rimmed baking sheet and bake, stirring occasionally, until mixture is toasted and golden brown, 23 to 25 minutes. Let cool completely.
Nutrition Facts : Calories 290 g, Fat 26 g, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, Sodium 42 g
HOW TO TOAST COCONUT OR NUTS
I love toasted coconut or nuts as a garnish or topping for rice and desserts. I don't do it often so am always searching for the amount of time to toast them.....so I decided to post this as a reference that I can find quickly when I need to.
Provided by Vicki Butts (lazyme)
Categories Other Desserts
Time 10m
Number Of Ingredients 2
Steps:
- 1. Place coconut or nuts in a single layer in an ungreased shallow pan.
- 2. Bake in 350F oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
- 3. Watch closely. Coconut and nuts can burn quickly if not watched.
- 4. Note: It took about 7 minutes for coconut in my gas oven.
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- In a microwave. Granted, this isn’t toasting, it’s nuking, but it has the same effect. In some cases, the microwave might not give you the rich toasted color as other methods, but if your nuts are going into a cake batter, that color is less important.
- In an oven. Of course, the more traditional ways do work well, too. To use the oven, spread the nuts in a single layer on a baking sheet lined with parchment or foil, and place them in an oven preheated to 350°.
- In a skillet. Toasting nuts on the stovetop is quick and works well when you only need a small amount of nuts. Put the nuts in a dry skillet (you’re toasting to draw the oils out, after all), and cook over medium heat, tossing frequently.
- In an air fryer. Yes, with wonderful new gadgets come new ways to toast nuts! If you’ve got an air fryer, place the nuts in the bottom of the basket in a single layer, set the temperature to 300° and the timer to 4-6 minutes.
HOW TO TOAST COCONUT (2 WAYS!) – A COUPLE COOKS
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5/5 (5)Category EssentialsCuisine AmericanTotal Time 5 mins
- Place the coconut in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the coconut is fragrant and golden brown, about 3 minutes. Stay at the stove because the coconut can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Preheat the oven to 350 degrees Fahrenheit. Place the coconut on a baking sheet in a single layer. Bake for about 4 to 5 minutes until fragrant and golden brown, stirring once. Do not stray far from the oven, since the coconut can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.
- Use immediately. Or, allow to cool completely and store in an airtight container at room temperature for 1 month and frozen at least 3 months.
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4/5 (1)Total Time 28 minsCategory SauceCalories 140 per serving
- In a large skillet over medium heat, toast 2 cups of the coconut flakes, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and transfer the coconut to a bowl.
- Again in a large skillet over medium heat, toast the macadamia nuts until lightly golden and fragrant (about 5 minutes). Transfer the toasted nuts to the bowl.
- In a food processor or high-powered blender (like a Vitamix), combine the toasted coconut, 1 cup coconut flakes, toasted macadamia nuts and a dash of sea salt. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Transfer to an air-tight, glass container (a pint-sized mason jar is perfect for this). Let the mixture cool to room temperature (the food processor warms the butter), screw on a lid and store at room temperature.
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HOW TO TOAST COCONUT - CULINARY HILL
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- In a medium skillet over medium-low heat, toast coconut until lightly browned and fragrant, about 3 to 5 minutes.
- Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet. Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.
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