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Coconut Chips in a white bowl with a cookie sheet of coconut chips in the background.

Caramelized Coconut Chips


Units Scale
  • 1 – 10 ounce package big flake coconut, measuring 6 cups
  • 1/3 cup maple syrup, I used Grade A
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon sea salt, or to taste


  1. Preheat the oven to 300ºF and line a baking sheet with parchment paper.
  2. In a large bowl stir together the coconut, maple syrup, vanilla, and sea salt. Use a gentle hand while stirring so the coconut chips don’t get broken.
  3. Spread the coconut mixture in an even layer on the parchment lined baking sheet.
  4. Place the baking sheet in the oven and bake for 15-20 minutes, stirring halfway through. When the coconut chips are starting to turn golden brown, between 15-20 minutes, turn the oven off and stir the coconut chips for the second time.
  5. Shut the oven door after the second stirring and leave the coconut chips in the oven to cool down for 2 hours. This step really helps the chips get super crispy.
  6. Remove the chips from the oven after the 2 hours is up, and let them cool completely on the counter before storing them in an airtight container.


I often make these right after dinner, and then just let them cool down with the oven overnight.

  • Prep Time: 5 mins
  • Cook Time: 20 mins