My mom, brother, and his girlfriend came to visit us this past weekend. Zack’s younger sister, Hannah, was married in Florida back in February and in similar fashion to our wedding, they held a large reception back home this weekend for all the friends and extended family that were not a part of the festivities in Florida. I see more and more people doing this when they have destination weddings. You kind of get the best of both worlds – the small, intimate wedding with your closest friends and family, and then a big party later on to celebrate with everyone else. I think it’s especially ideal in a small close-knit community like where we live.
My family was obviously down for the reception, which was so much fun, I love when they come stay with us. We drink too much wine, talk politics, and my brother and I lovingly verbally abuse one another throughout the weekend… I wouldn’t have it any other way! For breakfast Saturday morning my mom tried these toasted coconut chips I had made and instantly demanded the recipe. So, here it is mom! Among the many things I miss while living far away from my family, is cooking for them. We all love to eat, and equally love to cook, so I wish I could share my food with them more often. That’s really a big part of why this blog exists, is to share my life with the people I don’t get to see enough, and of course also the friendly strangers I never see who often become friends!
I’ve been putting this toasted coconut in my yogurt every morning lately. The first time I made it I was snacking on it throughout the day too, which I’ve kind of stepped back from doing because it’s so addicting. I just can’t stop myself once I start eating it! Whether you snack on it, add it to your yogurt, smoothie, protein shake, or even as an ice-cream topping, I think you’ll find yourself loving this just as much as I do.
- 3 Cups coconut flakes
- 3 Tablespoons honey
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon sea salt
- Preheat the oven to 300F.
- In a large bowl, add all of the ingredients and stir to coat the coconut chips.
- Spread the mixture onto a large baking sheet and bake for about 20 minutes, checking occasionally to make sure they're not cooking too fast and stirring so the coconut browns evenly.
- When all of the coconut is a golden brown, remove from the oven, and let it cool. The chips will crisp up as they sit.
- Store in a glass jar.