COCONUT CHIPS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
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
These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Number Of Ingredients 2
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-CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield about 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
- Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2-inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)
HOMEMADE SPICED COCONUT CHIPS
Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Provided by Anna Stockwell
Categories snack Coconut Spice Quick & Easy Quick and Healthy Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
- Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
- Do Ahead
- Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.
COCONUT CHIPS
My husband and I have spent a fair amount of time in the Caribbean, especially the little island of Bequia. While there, we were introduced to coconut chips, which were served like a munchy mix during happy hour. A bit different, but they can be addictive. A hammer is helpful to crack open the baked coconut.
Provided by Normaone
Categories Coconut
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
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- Crack open the coconut. You can choose from one of these four easy methods for opening a coconut. Otherwise, simply use a hammer and hit along the middle of the coconut, twisting it as you hit (while holding it firmly, with a kitchen towel underneath to keep it from sliding). The coconut will start to crack, and you can then pull it open. Open it over a bowl to drain the coconut water (which you can drink).
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