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

Source: Martha Stewart Living, April 2006
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Ingredients

Directions

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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