Mikey, a reader and lover of coconut, left the following query on my White Chocolate Macaroon post.
"These cookies look awesome... I really, really like macaroons. How did you toast the coconut? Can you buy toasted coconut? Where?"
Thanks for writing in, Mikey. I don't think I've ever seen (already) toasted coconut for sale in the grocery store. (Has anybody out there?) I toast my own coconut in the oven. Depending on how much I need, I use either a half-sheet pan (for about 2 cups) or an oven-safe frying pan (for fewer than 2 cups). Spread out the coconut (I use Baker's brand "angle flake" sweetened coconut) in an even layer, put the pan in the oven, and bake at 400° for 10-15 minutes, stirring the flakes every couple minutes with a wooden spoon. Don't let the flakes get too dark while they're in the oven because they'll continue to toast as they cool. (Carry-over cooking and all...) It's best to pull the coconut out just as the flakes become golden brown and still look kind of shiny. Pour the coconut in a bowl and let it cool. (You'll get burned coconut if you leave it in the still-hot pan.)
It's really simple, but you've just got to keep an eye--and a nose--on the oven because coconut can burn easily. (I have an "Oops!" or two to share on that topic.) I hope this helps!