One of my favorite snack foods right now is toasted coconut chips with caramel and sea salt. You might have seen this product at Trader Joe’s sold under the name roasted coconut chips or you may have encountered a version made by Dang sold at other grocery stores. Toasted coconut chips are sweet, salty, not at all greasy, relatively healthy, insanely delicious, and totally addictive. After yet another bag of toasted coconut chips ended up in my shopping cart the other day, I started to to think about how to make them myself.
On Amazon right now, it costs $2.26 an ounce for the Trader Joe’s chips (they are less in the store), $1.42 an ounce for Dang chips, and $0.26 per ounce for unsweetened flaked coconut. Just how hard could it be to toast and sweeten coconut myself?
If you follow me on Instagram, you saw a photo yesterday of four test batches that I wasn’t happy with. I experimented with toasting coconut on the stovetop and in the oven, using different types of sugars, and at which stage to add the sugar. In the end, I developed a recipe for toasted coconut with caramel and sea salt that tastes just like Dang. Bonus: The whole thing is done in under 10 minutes! Get ready to get snacking!
How To Make Toasted Coconut with Caramel and Sea Salt
Bob's Red Mill Unsweetened Flaked Coconut, 12 Ounce (3/4 LB) 340g
You’ll need flaked coconut for this project. Flaked coconut is becoming more and more common in grocery stores, but if you can’t find it, you can always buy it online or you can make coconut flakes yourself from a coconut.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
How To Make Toasted Coconut Chips with Sea Salt and Caramel
Ingredients
- 2 tablespoons granulated sugar
- 2 teaspoons water
- 1/8 teaspoon sea salt
- 1 1/3 cup unsweetened coconut flakes
Instructions
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Preheat oven to 325 F.
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Stir the sugar, water, and salt together until they combine to make a thick liquid.
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Pour the mixture over the coconut flakes and stir to coat the flakes.
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Spread the flakes out on a baking sheet covered with parchment paper or a silicone mat.
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Check on the flakes regularly, starting at five minutes, until they are lightly toasted. They can quickly go from toasted to burnt, so be sure to keep your eye on them.
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You can eat them immediately, but they will be more crispy after they cool.
Recipe Notes
Dang coconut chips are made with coconut sugar. If you choose, you can replace the granulated sugar in the this recipe with coconut sugar. I tried this method and found that results tasted so similar to the granulated sugar that it wouldn't be worth spending the extra money on coconut sugar unless you planned to use it for something else as well.
Looks yummy! Where does the sea salt come in? ;)
Step two.
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I want to make this for a friend. How well does it store? Does it have to be eaten right away? I have in mind to let it cool well then packing it into a pretty jar to give as a gift. Any thoughts?
You can definitely gift it. I’m not exactly sure how long it will keep, but my bet would be somewhere around a month.
i LOVE the Dang coconut chips – they’re my favorite snack and i obsess over them – and i’m so happy you figured out a homemade version! I’ve had it on my list to tackle, but haven’t gotten to it. Can’t wait to try these.
This looks like a deliciously great idea! Whilst I love snacking on nuts from time to time, they can get a little tedious and bland. Need a little something different to add some dimension to healthy snacks!
You have read my mind!!! I am completely obsessed with coconut chips, and wandered passed the coconut flakes in the grocery store and wondered how hard it would be to make them myself. Thank you so much!!!
Just made these tonight after obsessing over toasted coconut chips. They came out amazing! Simple recipe and super easy to follow. I used coconut sugar. I doubt I’d purchase another bag of Dangs. Thank you!
Just made these-delicious!!
Where’s the caramel?
The sugar caramelizes when you toast them.
Hello,
I followed the instructions of the coconut toasted chips but I didn´t get the texture of the Dang chips. Can you help me please?. Maybe I miss some steps before.
Pet peeve. When people leave a comment without trying the recipe. This isn’t Facebook. Quit writing “Looks yummy!” or “Can’t wait to try!” Try it already! The whole point of commenting is to give feedback and a constructive critique of the recipe.
For example, I used a TBSP of real maple syrup for every cup of coconut instead of using sugar. It turned out just like the Dang brand.
There, I’m done.