You just found a delicious-sounding coconut pie recipe in the latest cooking magazine and have decided that you need to make it right away. A search of the pantry reveals that you have all the ingredients you need except one -- toasted coconut. But don't worry. You can easily make toasted coconut yourself from the fresh, flaked or shredded coconut you do have, saving you a trip to the store and letting you complete your latest culinary masterpiece without delay.
Preheat your oven to 350 degrees Fahrenheit.
Spread the shredded or flaked coconut on an ungreased baking sheet. Make sure that the coconut shreds or flakes are arrayed in a single layer in order to guarantee even browning.
Place the baking sheet on the center shelf of the preheated oven and toast for seven to eight minutes. Stir and turn the coconut with a fork once or twice during toasting. Watch the coconut closely while it is in the oven to make sure that it does not get too brown; you're aiming for a light, golden brown color.
Take the toasted coconut off of the baking sheet immediately after removing the sheet from the oven. This will ensure that it does not continue to brown.
To toast coconut in the microwave, place a single layer in a microwave-safe baking dish. Cook for four to seven minutes, tossing with a fork after each minute, until the coconut turns golden brown.
Sweetened coconut needs to be checked and stirred more frequently during the toasting process because the sugar can cause irregular browning.