I have a very insistent sweet tooth and while I’m quitting sugar, I need some easy alternatives that stops me falling off the back of the band wagon. And this is a goody!
- 2 cups of unsweetened desiccated or flaked coconut
- 4 tablespoons of coconut oil – heated to a liquid
- 1 tsp ground sea salt
- 1 tbsp Chia seeds – optional
Pre-heat oven to 180 degrees
Line a baking tray with aluminium foil
Mix all the ingredients making sure the coconut oil coats all of the coconut flakes. You need the coconut oil to cool and bind everything together so if you feel like your coconut isn’t coated well enough just add some more oil.
Bake in the oven for around 5 minutes. You want to take it out when it’s golden brown but keep checking on it, it doesn’t take long to burn. I had enough time to do the dishes and it was just about ready.
When it comes out of the oven it will be like a course breadcrumb that’s not bound together at all. I left mine to cool for an hour or so on the bench top and when it started to stiffen and bind together I popped it into the fridge. 10 minutes later – amazingly addictive coconut crunch.
Salty, sweet, goodness that’s Paleo and Atkins friendly. Yummo!
kill.curiosity.dead 
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Sounds delish! Any idea what the carb count is?
Hey Jen!
In total the gross carb count is 19.4g. You would easily get 10 serves out of a batch making it 1.94g per serve.
Pretty amazing snack. Let me know how you get on making it :)
could you use olive oil>
Gross. Do NOT use olive oil.
I think the point of using coconut oil is that once it cools, it binds the coconut with the oil. Olive oil wouldn’t taste good, plus it wouldn’t harden and bind everything together.
how do I print the recipe u post??
Not sure what I did wrong but I ended up with a loose pile of salty toasted coconut. I added more then enough oil for it to stick together and it didn’t happen. I even put it in the fridge for a bit and nothing was going to hold those little buggers together. You didn’t specify how they should be on the pan, pressed, loose, etc, but I assumed pressed, that made no difference either. Fortunately, I repurposed the coconut into some tasty macaroons with some additional ingredients. Hope everyone else has better luck!
PS. Is that 180 degrees celsius? I cannot imagine it was fahrenheit. Assuming it was fahrenheit, I initially had the coconut in the oven for a good 10 + minutes and it never browned. Once I put it up to 325, then it finally did.
Is the temp listed above f °or c°.. if c° it may not have been hot enough…?????just guessing
I turned oven higher and cooked longer…I agree,salty.
Love this! I use 1/2 tsp salt and put the mixture in the refrigerator for 15 minutes before dividing on baking tray. Seems to help solidify so that it stays together better. I also keep finished treats in refrigerator.
Oh, I forgot. I also add 1/2 cup sweetener. Really like the sweet/salty combo.
I followed this recipe exactly, but after 20 minutes at the 180° had to turn my oven to 300° and bake for another 15 min! Also should have added a PINCH or NO salt! I had ro throw it out, the salt burned my mouth.
I’ll try it again at 350° for 5 to 10 min with no salt added.
Sorry guys! I’m in Australia and we use celsius! Hope that helps for the next batch :)
Made these tonight, they came out perfectly. Added sliced almonds and 3 packets of stevia. Didn’t have sea salt so I sprinkled a very small amount of table salt over the top. Baked at 350 degree oven until lightly browned (approximately 10 – 15 min but you need to watch carefully. Let sit for 35 min then placed in the fridge for 15. Cut easily into 12 servings once cooled. Will probably skip the salt altogether next time but they are delicious! Thanks so much for sharing!