Salted Maple Coconut Chips…a delight, a marvel and probably one of the easiest recipes I have ever posted.  I started writing this blog post and was having trouble coming up with what the title should be – should I call it candy, bark, a crisp?  I wasn’t sure, but what I did know is regardless of what I called it, the recipe is definitely worth sharing.Coconut is one of those ingredients that can be a bit polarizing in that most people either love it or hate it.   My husband and boys have not shared my affinity for coconut, however when these magical chips were devoured by them, I knew I was onto something.  

My mom was Brazilian and she absolutely loved everything coconut, so needless to say I grew up eating coconut which led to my adoration for all things “coconutty”.   This recipe came about as an effort to use up some coconut shreds I purchased and had no idea what to use them for.   I am trying to be better about utilizing ingredients I currently have in my pantry and I was determined to use these up before they went rancid.  

The idea for maple syrup came to mind as a potential marriage that could work and let’s just say they will live happily ever after in my recipe arsenal.These little chips were first served at a lunch I had with a few of my girlfriends.  My friend Janelle, a spectacular cook loved these and asked for the recipe at the table.  Do you have those friends that are so amazing at something that you are so flattered when they are impressed with something you make?  Janelle is that girl…she is a really, really, really good cook.  Again, I knew I was onto something.

Anyways…you get the gist here….Husband loved them, kids loved them, friends loved them.  Hopefully you will try making these – impress your family, your friends, yourself (the most important)!  I hope you love them as much as I do.

Print Recipe

Salted Maple Coconut Chips

A delicious snack made up of three simple ingredients.

Prep Time15 mins

Cook Time10 mins

Servings: 4

Calories: 110kcal

Ingredients

• 1 cup Coconut Shreds, Unsweetened
• 3 T. Pure Maple Syrup
• 1/2 – 1 t. Salt

Instructions

• Preheat oven to 300 degrees.  Line a baking sheet with foil and spray with non-stick cooking spray.  You could also use parchment paper.
• Place coconut shreds in a bowl, drizzle maple syrup over coconut and gently toss to coat.
• Spread onto greased foil or parchment paper into an even layer.  Sprinkle with the salt of your choice.
• Place in preheated oven and cook for 10 minutes.   Every oven is different so you will want to check them after 10 minutes.  Rotate the pan and cook for another five minutes.  My chips are usually nice and golden at this point, however you will want to watch them as the sugars in the maple syrup can go from golden and delicious to burnt in 1 – 2 minutes.
• When golden and delicious, remove from the oven and let cool.  Break into chips and store in an airtight container.  These will last in a cool, dry place for a week, however I will be honest that mine last a day in my house.

Notes

Serving size is 1/4 cup or 2 ounces.