Savory Coconut Flakes

I was never really a big fan of popcorn. I would eat it, but it’s not like I craved it, and I’m certainly not missing it now that I’ve gone all paleo and stuff. But since I am not eating fruit on the Whole30, and trying to cut back on sweets (even the natural stuff) in general, I’ve been wanting a snack and salty is where it’s at.

The coconut flakes are seriously addicting. Crunchy. Salty. Delicious! I usually make a double batch, and try to make it last a few days. It’s hard. Because they are that good.

Savory Coconut Flakes

Savory Coconut Flakes

Yield: 2
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes

Ingredients

  • 1 cup Unsweetened Coconut Flakes
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Salt
  • 1 tsp Coconut Oil, melted

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Put the coconut flakes in a ziplock back and pour the cinnamon, nutmeg, allspice, and salt on top of it. Give it a quick shake.
  3. Pour the coconut oil in the bag and shake it again, coating all the flakes.
  4. Pour the coconut on the parchment lined baking sheet and put in the oven on the center rack.
  5. Bake for 3-5 minutes, watching carefully the whole time to make sure they don't over-brown or burn. My oven takes a little longer to brown the flakes.
  6. Remove from oven and pan quickly to prevent extra browning.
  7. Eat them all. Or share. But preferably just eat them all.
Nutrition Information:
Yield: 2 Serving Size: 1/2 cup
Amount Per Serving: Calories: 306Total Fat: 30gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 307mgCarbohydrates: 11gFiber: 8gSugar: 3gProtein: 3g

Nutrition is calculated by a third party and may not be 100% accurate

6 comments
    1. Coconut flakes are like shredded coconut, just bigger. I can find mine at our local grocery store in the health food section, but if you can’t find them locally, I have also gotten them on Amazon. I like the Bob’s Red Mill if I buy on Amazon, but locally our stores carry a different brand (I can’t even remember what it’s called).

  1. I’ve made a few batches of these – they’re awesome! (I burned them only once!) I just noticed the recipe was posted on my birthday:) Anyway, the last time I made (coconut milk) ice cream, I topped it with these babies, thanks for posting this!

    1. Store them in an airtight container at room temp. They last for quite some time. I’ve had some that I ate a month later (they got hidden in the pantry) and they were just as good.

  2. Oh gosh. Made these just now and they exceeded my expectations both in cooking time and taste. I added in a tsp of xylitol because I love sweet and savory at the same time. These will definitely be my go-to snack.

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