When it comes to sweets, one flavor I cannot resist is golden, nutty toasted coconut, so when I spotted a jar of toasted coconut sugar for sale at a local shop, I knew I had to experiment with making my own. Stored in a pretty jar, it looks special, yet the two-ingredient recipe is a snap to make.
Spice Station in Los Angeles inspired this mixture of fragrant toasted coconut and sparkling sugar. The coconut flavor is subtle, so the sugar pairs best with ingredients that are not strongly flavored. Use it as you might use cinnamon-sugar: dip sugar cookies in it before baking, sprinkle it onto buttered toast, or mix it into oatmeal.
How would you use toasted coconut sugar?
Toasted Coconut Sugar
1 cup shredded unsweetened coconut 1 cup granulated sugar
Preheat the oven to 325°F. Spread the coconut onto a rimmed baking sheet. Bake until golden-brown, about 6-8 minutes, stirring every 2 minutes. Let cool completely.
Place coconut and sugar in a food processor. Pulse until the coconut is finely ground, about 1 minute. Spread onto a baking sheet and let sit at room temperature until dry, about 1 hour. Store in a jar or other airtight container.