Method

Position racks in upper and lower thirds of oven; preheat to 375°F. 

Place coconut on folded damp kitchen towel. Using corkscrew, screw hole into each of the 3 small “eyes” in end of coconut; using paring knife, make holes larger. Place coconut upside down over large liquid measure to drain coconut water.

Bake coconut on lower rack until shell cracks, about 15 minutes; cool slightly. Reduce oven temperature to 275°F. Place coconut on cutting board lined with kitchen towel; using hammer or mallet, pound until shell opens. Using paring knife, separate coconut meat from hard outer shell.

Line 2 baking sheets with parchment paper. Using vegetable peeler, shave edge of coconut to create strips (you will get about 4 cups). Place 1 cup of coconut shavings on each prepared pan; spread in single layer. Bake until coconut is golden brown and crispy, switching sheets halfway through, 20 to 25 minutes. 

Repeat with remaining coconut.

Test Kitchen Tip: To save time, purchase pre-shelled fresh coconut at your grocer or specialty food store. 

Change It Up:

Turmeric Toasted Fresh Coconut Chips:
Toss together 2 cups shaved coconut, ½ tsp granulated sugar, ¼ tsp turmeric and pinch of salt before baking.

Sriracha Lime Toasted Fresh Coconut Chips
Toss together 2 cups shaved coconut, 1 tsp lime zest, ¼ tsp sriracha powder and pinch of salt before baking.