Toaster Oven Toasted Coconut

Toaster Oven Toasted Coconut

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
Preheat toaster oven to 325 degrees F.
Line cookie sheet with parchment paper or a Silpat for sweetened coconut.
Arrange shredded or flaked coconut in an even layer on the cookie sheet or pan.
Bake coconut at 325 degrees F, stirring occasionally, until lightly golden brown.
Bake times based on type of coconut: Finely shredded unsweetened coconut: bake 4 to 7 minutes Large flake unsweetened coconut: bake 7 to 12 minutes Shredded sweetened coconut: bake 7 to 10 minutes
Store leftover toasted coconut for up to 4 days in an airtight container in a cool dry place like your pantry or cupboard.
You can refrigerate or freeze the toasted coconut but it will become chewy.
Bring cold coconut to room temperature and toast for a few minutes before using to restore crispness.