• 2 cups shredded coconut  sweetened or unsweetened

Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for  5 minutes.

Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet. Return to  oven and bake another 5 mins.

If coconut is not adequately browned, return to the oven in  2 minute increments, stirring in between, until coconut is toasted.

Allow coconut to cool  before using.