Toasted Coconut Flakes Recipes
3-INGREDIENT TOASTED COCONUT COOKIES
These toasted coconut cookies are so easy to make with just 3 ingredients and a few minutes prep. They are sweet and addictive, dip or drizzle with chocolate for a little something extra and you'll almost have a homemade Samoas Girl Scout cookie!
Provided by Simple Sweet Recipes
Categories Cookies / Bars
Time 17m
Number Of Ingredients 3
Steps:
- Preheat oven to 325 F.
- Line a large baking sheet with parchment paper.
- Combine all ingredients in a bowl, stirring well.
- Grease a tablespoon or cookie scoop.
- Using the teaspoon or cookie scoop, measure out balls of the coconut mixture, roll into balls with lightly oiled hands and arrange onto the prepared baking sheet. Or simply drop mounds onto the baking sheet, and skip the rolling step.
- Bake for 10 to 12 minutes, until lightly browned around the edges.
- Carefully move to a wire rack to cool.
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 FLAKES
Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment; brush parchment with oil. Stir together honey, five-spice powder, and 2 teaspoons water. Add coconut; gently toss to evenly coat. Spread in a single layer on prepared baking sheet and bake, stirring halfway through, until golden and dry, 8 to 10 minutes. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.
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- Stove-Top Method (best for up to 2 cups coconut)Pour the coconut flakes into a dry skillet that is wide enough to allow the coconut to be spread in a thin layer on the bottom of the pan.
- Heat over medium/low heat, stirring frequently, until the coconut smells nutty and begins turning brown.
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- Toast coconut the oven at 325 F (163 C), stirring about every 5 minutes. This should take about 10-15 minutes.
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