Have you beautiful people ever tried Dang Coconut Chips? They are out of control amazing coconut chips - perfectly crisp and crunchy, and just sweet enough. We brought some on our last camping trip to Smith Rock State Park, and devoured them as a snack straight from the bag and sprinkled over our morning oatmeal. Pure heaven!
I'll definitely still be buying Dang as a treat, but I've been working on re-creating something just as satisfying at home. I think to truly recreate the thicker slices of coconut in Dang chips, fresh coconut would be required. This version, however, uses the coconut flakes that you can easily find inexpensively at your grocery store making this a super affordable alternative to those addicting Dang chips. This recipe is also SO incredibly easy, and makes a delicious snack or topping for all sorts of things - like ice cream, oatmeal, yogurt, smoothie bowls - the list goes on!
But lets be honest... every time I've made these I end up eating more than half of them straight from their container. Handful by handful : ) And no one's judging if you do the exact same!
Also, in case you missed my reference to ice cream before, I'm just going to reiterate it for you here. Because ice cream is pretty darn important. Chocolate ice cream (this is actually Talenti fudge brownie gelato... takin' it to the next level!) + toasted coconut chips = HEAVEN!
Maybe someday I'll try what I think would be a more authentic version made from fresh coconut, but for now - this is the easiest and most affordable way to get my coconut snack on!
Toasted Coconut Chips
4 cups unsweetened coconut flakes
1/4 cup maple syrup
a few pinches of sea salt
- In a medium bowl, drizzle maple syrup over coconut flakes. Sprinkle with salt. Gently stir to coat the coconut flakes evenly with the syrup without breaking too many of those nice big flakes.
- Spread coconut evenly over a baking sheet lined with parchment or a silicone baking mat.
- Bake at 375 degrees for about 20 minutes, until the coconut is lightly browned and starting to crisp. You'll want to stir it every 5 minutes or so for the entire baking time.
- Let coconut cool completely, then store in an airtight container.