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Baked Coconut Chips

These baked coconut chips are sweetened with brown sugar. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 2 cups

Photography: Quentin Bacon

Source: Martha Stewart Living, April 2006


  • 1 coconut
  • 1 teaspoon salt
  • 2 teaspoons packed light-brown or dark-brown sugar
  • 1/2 teaspoon ground white pepper


  1. 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.

  2. 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.

Cook's Notes

To open the coconut, test each of the three eyes at the stem end to find the softest eye; use an ice pick and a hammer to pierce it. Drain the liquid. Tap the coconut with the hammer to break it into large pieces. Pry out the flesh with an oyster knife, and remove the remaining brown skin with a vegetable peeler.

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