Baked Coconut Chips Recipes

COCONUT CHIPS

Steps:

• Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.

COCONUT CHIPS RECIPE

Steps:

• Preheat the oven to 325 and line a baking sheet with parchment paper.
• In a medium bowl, combine maple syrup, coconut oil, vanilla extract and salt. stir to combine.
• Add the coconut flakes and gently stir to coat it with the mixture.
• Spread the coconut flakes in an even layer on the parchment paper, drizzle any excess liquid over the coconut.
• Bake for 12 minutes, stirring and flipping the flakes every 3-5 minutes until crispy and golden. Watch them carefully in the last few minutes asn they can be easily burnt.
• Remove from the oven and let cool for 10 minutes, it will continue to crisp as it cools.
• Store in an airtight container at room temperature for up to a week.

BAKED COCONUT CHIPS

Steps:

• Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.
• Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.

COCONUT CHIPS

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin, if desired. Rinse and dry coconut. Using a mandoline or a vegetable peeler, remove strips from edges.
• Divide coconut strips between 2 rimmed baking sheets in a single layer; season with salt. Bake until toasted, about 10 minutes.

COCONUT CHIPS

Steps:

• Preheat oven to 400 degrees F (200^C/Gas 6).
• Butter baking sheets.
• Bore two holes in eyes of coconut using a clean skewer or ice pick.
• Drain liquid from coconut.
• Bake coconut until shell cracks, about 15 minutes.
• Remove coconut meat from shell and peel off brown skin.
• Using a vegetable peeler, shave coconut into thin slices.
• Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
• Sprinkle with salt.

COCONUT CRUST

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS

Steps:

• Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
• Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
• Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
• Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
• Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.