Crispy. Salty. Sweet. Absolutely divine and totally good for you. I can’t think of five better reasons for toasted coconut chips to become a pantry staple in your house, as they are in mine.
The first time I encountered these toasted coconut chips, we were on a ranch for a culinary weekend celebrating all things local food with about 20 people from Austin and San Antonio. It was a glorious gathering of epicureans where the meals seemed to be woven together so it seemed more like a continual, 48-hour feast.
After a much needed night of rest to prepare for another day of celebration, consumption and convivial times, one morning’s breakfast featured assorted varieties of my Cowgirl Granola paired with Mother Culture’s Greek yogurt.
Since this combination was a bit on the “light” side compared to the multi-course meals to which we were accustomed, the creative person in charge of setting up breakfast that day had plenty of fresh fruit, berries and a bag of toasted coconut chips made by Dang so everyone could dress up their yogurt and granola bowls and make them a bit more exciting and substantial.
I had seen this product in the store, but never bought it and I honestly don’t know why because I love coconut. And, dang, they are good. That’s why they are called Dang. Not true, but it is true that Dang is the founder’s mother’s name.
Like a potato chip, I dare you to just eat one. These crispy strips of coconut are a great snack and can be a deliciously crunchy topping to granola, ice cream or yogurt.
With a variety of Dang flavors on the shelf, I have only tried the original recipe, which is lightly sweetened and salted with cane sugar.
Priced at $4.79 for a 3.1 ounce bag, it seems like a fair price and one I have never balked at…until I came across what seemed to be a super easy recipe with three ingredients–coconut strips, maple syrup and salt.
The bonus of using maple syrup won me over immediately.
For $1.99, I purchased a bag of Trader Joe’s organic coconut chips and used about 2/3 of the bag.
I added a few tablespoons of maple syrup and a hint of salt and with a tiny bit of stirring and some time in the oven, this recipe came together all too easily. Before I knew it, the intoxicating smell of maple syrup heating as it mingled with the toasting coconut strips reassured me that homemade is the only way to do it from now on.
First, you get to enjoy the aroma as the toasted coconut chips cook and turn golden brown and crispy, and then you can eat them when they are warm. As they cool, they will crisp up even more.
And, in my world, that’s a dang good deal.
Toasted Coconut Chips with Maple Syrup
The Cowgirl Gourmet adapted this recipe from www.simonepowers.com. The health benefits of coconut are immense, which means that toasted coconut chips are worthy of being part of your life. In fact, they may be enhance your life. Crispy, salty and sweet, these toasted slivers of coconut make ice cream, yogurt and granola even better. Or eat a handful for a perfect little snack filled with healthy fats.
- 3 1/2 cups coconut flakes I bought organic coconut flakes at Trader Joe's
- 3 tablespoons maple syrup
- Scant 1/2 teaspoon salt I used sea salt
Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
In a large bowl, add the coconut flakes. In a small bowl, add the maple syrup and salt and stir together to blend. Pour the maple mixture over the coconut and toss well to coat.
Spread the mixture on the parchment lined sheet pan and bake for 20-25 minutes, stirring every 5 minutes and rotating the pan.
When all of the coconut is golden brown, remove the pan from the oven. Allow to cool and the chips will become super crispy.
Store in a glass jar.