Chile Toasted Coconut Strips
- about 1 quart toasted strips
Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees.
Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on.
Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container.
c.1997, M.S. Milliken & S. Feniger, all rights reserved