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

Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 2
Author: Kendra
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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.

Recipe Notes

Recipe adapted from http://www.changeofpaceforme.com/2012/12/salted-cinnamon-coconut-chips.html

 

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11 Comments on “Savory Coconut Flakes

    1. Kendra

      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).

      Reply
  1. Bonnie

    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!

    Reply
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    1. Kendra Benson

      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.

      Reply
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