New This Month

Toasted Coconut

This simple process makes a nice garnish for cupcakes or sheet cakes.

  • Yield: Makes 3 1/2 ounces

Source: Martha Stewart Kids, Fall


  • 1/2 bag shredded sweetened coconut (about 3 1/2 ounces)


  1. Preheat oven to 350 degrees. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.

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