Caramelized Coconut Chips

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Caramelized Coconut Chips

Thursday nights in the Joulwan household, circa the 1980s, were "popcorn night." In sixth grade, I wrote an ode to popcorn, such was my devotion to the salty snack. Even though it's not on the paleo-approved menu, I still think of popcorn as my favorite food. These cinnamon-caramelized coconut chips do not taste like popcorn, but they do approximate the experience: the saltiness and mild sweetness, the blend of white and brown bits, and that ever-so-satisfying crunch.


  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1 cup unsweetened coconut flakes


  • Mix the salt and cinnamon with a fork in a small ramekin and save for later. (The fun part!)
  • Heat a non-stick skillet over medium-high heat, about 2 minutes. Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently. They begin to crisp and turn brown pretty quickly. This steps takes only about 3 minutes, so pay attention! When the flakes have reached an appealing level of toastiness, remove the pan from the heat.
  • Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer for maximum crunch. Store at room temp in an airtight container - if they last that long.


You Know How You Could Do That?

Replace the cinnamon with one of these spices for international flair:
  • Indian - 1/4 teaspoon curry powder
  • Moroccan - 1/4 teaspoon Ras el Hanout
  • Garlicky - 1/4 teaspoon granulated garlic powder
  • Southwest - 1/4 teaspoon chili powder + 1/4 teaspoon paprika
  • Asian - 1/4 teaspoon Chinese five spice powder
Enjoy a warming treat: Heat a cup of beef or chicken broth, add a crushed clove of garlic and flat a handful of Caramelized Coconut Chips on the top. Instant hug in a mug!
From Well Fed by Melissa Joulwan (page 153)

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