Caramelized Coconut Chips (a.k.a. Salty Cinnamon Goodness)

I’ll be featuring recipes from the Well Fed  cookbook over the next few weeks because, well, first of all, we’re in the midst of a Whole30, and secondly, because it’s incredible! Yesterday I went to Whole Foods and bought a couple pounds of unsweetened coconut flakes in the bulk section in anticipation of this recipe. The price wasn’t too bad at $4.99/pound. Coconut chips are pretty light, you know. So you can get quite a bit.

These are seriously awesome. Awesome! They are salty and crunchy and are the perfect “hang out on the couch and watch a movie” snack. Miss popcorn? You won’t after these! Well, that may not be true, but you will be impressed. They were gone in 1.5 seconds.

Recipe: Caramelized Coconut Chips (a.k.a. Salty Cinnamon Goodness) adapted from the Well Fed Cookbook. (Serves 4-6, depending on how much you can control yourself from scarfing these down)


2 cup unsweetened coconut flakes (not the shredded ones, but the shaved ones)

1/2 tsp. salt

1 tsp. cinnamon (I used about double this since I love cinnamon)

Mix the salt and cinnamon in a small bowl. Heat a nonstick skillet and add coconut flakes. Shake pan to make a single layer. Stir frequently and cook until they get a “toasty” look. Be careful not to let them burn!

Sprinkle the salt/cinnamon mixture over coconut, stir, and then remove from pan and pour onto a parchment paper-covered baking sheet. Allow to cool so they get crunchy. That’s it!
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