Use a dry skillet or frying pan and place it over medium-low heat.

Add shredded coconut in an even layer, without any oil or butter.

Stir continuously with a spatula to ensure even toasting.

Cook until the coconut turns a golden brown, usually within 3-5 minutes.

Remove from the pan immediately to stop the cooking process and spread it on a plate to cool.

Preheat your oven to 325°F (163°C).

Spread the shredded coconut evenly on a baking sheet lined with parchment paper.

Place in the oven and toast for 5-10 minutes, stirring halfway through to ensure even browning.

Remove from the oven once golden and let it cool on the tray.

Spread shredded coconut in a thin, even layer on a microwave-safe plate.

Microwave on high in 30-second intervals, stirring between each interval, until the coconut is golden brown. This usually takes about 2-4 minutes, depending on your microwave.