Place coconut in a large skillet over medium-low or low heat. Cook, stirring almost constantly for about 1 to 3 minutes or until coconut begins to brown. Do not walk away from the stove. Remove toasted coconut immediately from the pan, and allow to cool completely
Oven method
Preheat oven to 325° F.
Spread shredded or flaked coconut on a Silpat or parchment paper set on a baking sheet, and bake in preheated oven for 3 minutes. Gently stir, and place back in the oven for 2 to 5 more minutes. Keep a close eye on the coconut so it doesn’t burn, and feel free to stir it again if needed to ensure even color. Remove immediately from the oven, and allow to cool completely.