In a medium skillet over medium-low heat, add coconut in an even layer. Toast coconut until lightly browned and fragrant, stirring frequently, about 3 to 5 minutes.
Preheat oven to 325 degrees. Spread coconut evenly on a rimmed baking sheet. Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.
Coconut: Flaked coconut has been grated into small strips and then dried, although it's not bone-dry and retains some softness due to moisture. Toasting the coconut removes the moisture which adds a lovely golden hue and a nutty crunch. Shredded coconut is dryer and sometimes called desiccated coconut.
Yield: This recipe makes 1 cup of toasted coconut, but you'll end up with as much toasted coconut as the amount of raw that you started with.
Storage: Cool completely, then store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 1 month.
Freezer: Store cooled, toasted coconut in the freezer for up to 3 months. Thaw at room temperature before using.