Toasted Salted Coconut - coconut

Method

• Heat oven to 425°.
• Pierce at least 1 eye of coconut with an ice pick or nail and hammer.
• Drain liquid.
• Bake coconut about 15 minutes, or until shell cracks.
• Remove from oven.
• When cool enough to handle, rap nut with a hammer to break open.
• Pull meat away from shell; discard shell.
• Working over a baking sheet and using a vegetable peeler, shave meat into long, thin strips. Separate shavings evenly over baking sheet.
• Bake 30 to 40 minutes, tossing occasionally, until shavings are a light golden brown (shavings will not cook evenly;
• some will brown, some will only have brown tips).
• Remove from oven and pour onto a large sheet of wax paper.
• Sprinkle hot coconut with salt.
• Cool completely before storing in an airtight container. Yield:
• About 8 cups.