Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Coconut Chips Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Yield: 2 cups These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley). Ingredients 1 coconut 1 teaspoon salt 2 teaspoons packed light-brown or dark-brown sugar ½ teaspoon ground white pepper Directions 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. 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. Rate it Print