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Baked Coconut Chips

These baked coconut chips are a bit of work, because you need to open a coconut and pry out the meat, but they are a perfect snack for a tropical cocktail party.

-1 Fresh Coconut, shelled and peeled
-1/2 teaspoon of salt

Instructions for Making Coconut Chips
PREPARE THE COCONUT: Preheat the oven to 350 degrees. Open the coconut by punching out the "eyes" with a screwdriver and a hammer. Drain out the clear liquid. Wrap the coconut in a towel and smash it into five or six pieces with a hammer. Wearing heavy gloves to protect your hands, pry the coconut meat away from the shell, using short stiff-bladed knife. TIP: If you bake the coconut pieces about 20 minutes in a 400 degree oven, the meat will be easier to remove from the shell). Trim the brown skin off the white meat with a paring knife.
MAKE THE COCONUT CHIPS: Slice the white coconut meat into paper thin slices using a vegetable peeler or a food processer with a slicing blade. Arrange the strips on a baking sheet and sprinke with salt. Bake the chips at 350 degrees for about 10 minutes, until they are crisp and golden brown (some recipes say to cook them at 325 degrees for 30 minutes).
STORING THE CHIPS: Store the chips in an airtight container away from light and heat. They can usually be stored for about a week, but if they do become soft, you can rebake them until they are crisp again.


-1 Coconut
-1-1/2 teaspoons melted butter

Pierce eyes of coconut and drain out the coconut milk. Bake at 350 for 30mintues. Break coconut open with a hammer. Trim off brown skin. Shave coconut into thin strips with a vegetable peeler. Spread chips on a large baking sheet. Bake at 250 for 1 to 1.5 hours, or until lightly toasted. Chips should be lightly colored with a touch of brown at the edges. Drizzle melted butter over the chiposand sprinkle lightly with salt. Maks 1.5 to 2 cups.

See also:
- More Hawaiian Appetizer Recipes
- Alphabetical Index to All Recipes

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