Delicate and Salty Coconut Crisps

These delicate crispy treats go perfectly with cold beverages.

You can make them completely from scratch, with fresh coconuts, hulled, coconut meat peeled of skin, then shaved with a vegetable peeler into thin strips.


Do what I do and buy the plain, raw coconut shavings from the health food store. Try to get the nice long shavings, not the broken crumbs.

Coconut Crisps
Preheat the oven to 350-degrees (F)

Gently spread the shavings out on a rimmed baking pan and place in the oven to toast.

Every few minutes carefully redistribute the shavings around the pan with a metal spatula until golden brown, trying to retain the nice long shavings without breaking. Those in the corners and around the edges of the pan will brown more quickly, so gently bring them to the center of the pan, redistribute those from the center to the edges, and bake until evenly lightly golden in color .

Watch carefully, they can go from "almost" done to burned in the blink of an eye.

When the coconut shavings are evenly and lightly toasted remove from oven and sprinkle them with kosher or sea salt.

Allow to cool completely, then store in airtight containers for up to one week, or refrigerate for longer storage.

Be forewarned~ if you like coconut, these can be addictive!

1 comment:

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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