Preparation:
Preheat oven to 400ΓΈ F. , Pierce the softest eye of coconut with an ice
pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a
|work surface break open with a hammer. With a small knife carefully pry
flesh out of shell and cut into large pieces.
Reduce oven temperature to 300' F.
With a sharp knife cut coconut into very thin slices (about 1/16 inch) and
spread in one layer in 2 large shallow baking pans. Season coconut
generously with salt and bake chips in upper and lower thirds of oven,
switching position of pans halfway through baking and checking occasionally
to remove chips as they become crisp and golden, 20 to 30 minutes. Cool
chips and mound in a serving bowl. Chips keep in an airtight container at
room temperature 4 days. Makes about 3 cups. TNT and posted at Gail's
Converted by MC_Bus |
