A question about a recipe: Mom's Blueberry-Coconut Muffins

I toast my large coconut shavings at 250...in my regular oven...toss every 5 minutes....it "browns" slowly because there is so much moisture in the coconut...if you are using the bag of sweetened coconut flakes...it needs to "dry out" before it can toast...that's why the stovetop method works as well.

I usually toast coconut in my oven at a lower temp -- that way it gets a nice golden brown without burning. Try 300 to 325 degrees for 7-10 minutes. Shake pan or mix up with a metal spatula every 2-3 minutes to avoid burning. Credit for my method goes to my trusty Shelia Lukins cookbooks.

400 degrees and 10 minutes wouldn't brown the coconut in my toaster over... it would burn it! Defintely try the pan....works great, esp. in a non-stick pan!

I prefer the stovetop method, if only because it encourages constant interaction. If I were as attentive to a pan in the oven as I am to a skillet on the stove, It probably wouldn't make much difference, but when the coconut never leaves my sight, I'm much less likely to singe it to a crisp.

Doesn't really matter what temp (though it's faster if the temp is at least 350F) , just the amount of time under the heat. I suggest 400F for about 10 minutes, stir every minute or so for even toasting. Once you get to a light golden color, pull the coconut from the toaster and let it cool. The carryover heat will continue to toast the coconut and it could darken more. If the coconut darkens too quickly (like it's brownish), pull it from the toaster and immediately transfer to a cool bowl or plate to stop the cooking.

You can also toast coconut in a dry pan on the stovetop. Just make sure to use medium heat and stir constantly. Then transfer to a cool bowl when it's at a golden color.