Rating: 3.12 stars
95 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 9
  • 95 Ratings

These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack. 

Unknown origin, July 2006 (published)

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

95 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 9