Toasted Coconut Chips with Maple Syrup

The Cowgirl Gourmet adapted this recipe from www.simonepowers.com


The health benefits of coconut are immense, which means that toasted coconut chips are worthy of being part of your life. In fact, they may be enhance your life. Crispy, salty and sweet, these toasted slivers of coconut make ice cream, yogurt and granola even better. Or eat a handful for a perfect little snack filled with healthy fats.


Makes 1 quart


3 1/2 cups coconut flakes (I bought organic coconut flakes at Trader Joe's)

3 tablespoons maple syrup

Scant 1/2 teaspoon salt (I used sea salt)


Preheat the oven to 300 degrees.


Line a baking sheet with parchment paper.


In a large bowl, add the coconut flakes. In a small bowl, add the maple syrup and salt and stir together to blend. Pour the maple mixture over the coconut and toss well to coat.


Spread the mixture on the parchment lined sheet pan and bake for 20-25 minutes, stirring every 5 minutes and rotating the pan.


When all of the coconut is golden brown, remove the pan from the oven. Allow to cool and the chips will become super crispy.


Store in a glass jar.

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