Toasting coconut only takes about 10 minutes, start to finish. It does not matter if the coconut is sweetened or unsweetened, you can toast either one. I prefer to toast the unsweetened coconut, but if I am using sweetened coconut, I still buy the unsweetened at sweeten it myself. You can read how to sweeten coconut here.
I love toasted coconut for a variety of things. It gives a crunchy texture and works well as a substitute for chopped nuts as a topping as well as an ingredient in cookies and candies.
If you are sweetening your own coconut before toasting, you can skip 'drying' and just pop it right into the oven for toasting. It will just be fluffier.
Once the coconut starts to turn that golden color around the edges of the pan you will need to stir it, and then watch it closely, stirring often.
Toasted Coconut
Ingredients
sweetened or unsweetened coconut
Instructions:
preheat oven to 300 degrees F
line a baking sheet with parchment paper
spread coconut flakes in a thin even layer (if you are toasting more, you will need to do multiple sheets)
bake 5 minutes
stir
continue to check and stir every minute until desired toasty-ness
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