Optional: toss shredded coconut with your choice of spices. If you find spices aren't sticking to the coconut add a very small amount of vegetable oil.
Spread the shredded coconut in a thin even layer on a baking sheet.
Bake in a preheated 325℉ for 3-4 minutes before using a spatula to flip and move the coconut.
Continue to shake the pan and flip/stir the coconut about every minute until you have reached your desired level of toastiness.
Remove the coconut from the oven and immediately scrape onto a room temperature baking sheet or into a room temperature bowl to cool. When cooled completely store in an air tight container.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.NOTE: Watch the coconut very closely and stir frequently to avoid burning!