Description

A deliciously crunchy and slightly sweet Paleo treat. Enjoy it by the handful or as a crispy topping for everything from smoothie bowls to Greek yogurt!

Ingredients

Scale

2 cups unsweetened coconut flakes

1/4 cup almond flour

3 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon pink Himalayan salt

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Instructions

Preheat oven to 325 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Combine all ingredients in a large bowl and stir until small chunks begin to form. The mixture should be moist and slightly sticky.

Spread coconut mixture out evenly on the baking sheet and bake for 3-5 minutes. Gently stir the coconut and place back into the oven for an additional 3-5 minutes or until coconut begins to turn light brown. (Do not walk away from the oven while your coconut is toasting! It can burn very, very quickly, so definitely check it at the lower end of the time noted above before allowing it to remain in the oven.)

Remove from the oven and allow coconut to cool and crisp up a bit before eating.

Notes

Please note that the recipe calls for unsweetened coconut flakes and not shredded coconut. You definitely want to use the larger flakes in this recipe! (They are sometimes called coconut chips but make sure that the only ingredient is coconut.) Unsweetened coconut flakes can be a little trickier to find but they’re almost always stocked at my local Whole Foods. You may also find them on Amazon or Thrive Market.