Perfect for a summer or winter party.
3 cups (about 6 oz.) unsweetened coconut chips
2 tbsp unsalted butter, melted
3 tbsp minced fresh basil
2 tsp minced serrano chilies
1 tsp kosher salt or flaky or coarse sea salt
Step 1: Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2: Put the coconut in a medium bowl and drizzle the melted butter over, tossing gently to evenly coat the shavings without breaking up the coconut chips. Sprinkle the basil, chili and salt over and toss well to evenly coat the coconut. Scatter the coconut on the prepared baking sheet.
Step 3: Bake until lightly browned and aromatic, stirring occasionally, about 12 minutes. Keep a close eye on the progress; the coconut can go from lightly browned to burned and bitter very quickly. You may want to stir more often nearer the end of the cooking time.
Step 4: Take the coconut from the oven and let cool on the baking sheet.
Step 5: Transfer the coconut to a serving bowl, or store in an airtight container for up to 2 days.
See more recipes from Cynthia Nims.
Reprinted with permission from Cynthia Nims' Salty Snacks (2012 Ten Speed Press).