How to Toast Coconut

There are many ways to toast coconut, but our method of choice is the oven. Why? Whether we’re baking it into a pound cake, sprinkling it on top of coconut cream cups, or whipping it into coconut butter, we want that coconut evenly toasted to a beautiful golden brown. And the best way to guarantee that is to spread it out on a baking sheet and throw it in the oven.

Read on for more tips and information on toasting coconut. And if you’re looking for ways to use up a toasted coconut surplus (like us!) try this lemon coconut tart—we’re mildly obsessed.

Why are we toasting coconut?

Similar to toasting nuts, toasting coconut brings out an extra nuttiness and depth of flavor that untoasted coconut doesn’t have. It also crisps up the coconut, which adds nice texture to the tops of baked goods, like this pineapple coconut cake. Oh, and did we mention it also fills your kitchen with a heavenly smell as it’s toasting?

What type of coconut are we toasting?

Unsweetened shredded coconut is our go-to. Sweetened coconut will toast much quicker and possibly burn no matter how closely you’re watching it. And we prefer shredded coconut over coconut flakes because it’s more versatile: The finer texture of shredded coconut makes it much easier to incorporate into recipes. If your recipe calls for coconut flakes, you can still toast them, but just be aware that they might take a little longer to toast than finer shredded coconut.

Why are we using the oven? Can we use the stovetop? What about the microwave?

Toasting in the oven will toast the coconut evenly from all sides, resulting in shreds that are golden brown, crisp, and beautifully toasted from the inside out. It is possible to toast coconut in a pan on the stove, but we don’t recommend it. You can’t toast very much at one time (only what fits in your pan in a single layer), and you’ll need to stir it constantly to ensure it doesn’t burn. Plus—and here’s the kicker!—toasting anything over direct heat (like in a pan) usually results in whatever you’re toasting getting brown on the outside before it’s toasted in the middle. So even if you don’t burn your coconut (like we did), you’ll end up with browned coconut that’s not actually toasted in the middle.

Toasting coconut in the microwave is also possible, but again, not a method we can recommend. You can only toast a very small amount at once (like 1/2 cup), and you’ll need to stop the microwave and stir it every 60 seconds—way more often than you would if you were using the oven. Plus, when we tested this method, our microwave ended up only toasting what was in the absolute middle of the container ... and then it turned the coconut a weird yellow-gray color. Not very appetizing.

How do we toast coconut in the oven?

It’s pretty simple. Just spread the coconut out in a single layer on a baking sheet and bake at 325° for 6 to 10 minutes, stirring every 3 minutes with a heatproof spatula. Stirring helps release the moisture coming out of the coconut and also redistributes the coconut so it toasts as evenly as possible.

Do we need to use parchment paper?

Parchment paper certainly makes it easier to transfer the coconut and clean the baking sheet, but in testing, we actually found that the coconut toasted more consistently on a bare baking sheet. If you really want to, you can use parchment paper; just be aware that it might take the coconut a little longer to toast, since the paper is acting as a buffer between the hot baking sheet and the coconut.

How do you store toasted coconut?

Toasted coconut is best fresh, but if you have some leftover, let it cool completely, then store it in an airtight container at room temperature for up to 3 weeks. You can also freeze it (again in an airtight container) for up to 3 months. If you decide to freeze it, we recommend warming it up again in the oven on a sheet pan, just to take the chill off. 

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