Sea Salt Caramel Coconut Chips
Last week, we chatted about the recent scarcity of coconut snack products, particularly the chocolate covered and cocoa coconut chips that were among my family’s favorites. Despite a small hiccup in the process (due to brand differences in coconut flakes), I was able to successfully make chocolate coconut chips to replace the ones we could no longer get at the store. But what about other flavors? Could the chocolate coconut chip recipe be adapted to make, say, a salted caramel coconut chip instead? Yes, yes it can, and it is delicious!
The first time I attempted this variation was using the Nuts U.S. coconut chips. Needless to say, when the final product came out glossy and looking candy coated, my first assumption was that there was something off with my adaptation of the recipe. My husband loved them, but I was a bit disappointed that I hadn’t achieved what I was hoping for and expecting. When got my epiphany and cycled back to testing the chocolate coconut chip recipe again, I decided to perform the same test for the salted caramel version.
I’m glad I did! Just like the chocolate coconut chips, the only “problem” with my adaptation of the recipe was the differences between the two brands of coconut flakes/chips. I prefer the lighter, crispier results I get with the Bob’s Red Mill brand, but the flavor is consistent across both brands and if you prefer a thicker, crunchier texture definitely go with the Nuts U.S. brand. The Nuts U.S. brand also has consistently larger coconut pieces which I think the rest of my family finds to be more “snackable” (I typically use my coconut chips as a topping on yogurt or oatmeal, and feel like I have to break up the Nuts U.S. more to use them for that purpose).
Sea Salt Caramel Coconut Chips
Equipment
- sauce pan medium
- spatula
- baking sheet large
- parchment paper
Ingredients
- 160 ml water
- 125 g caramel sugar
- 5 ml vanilla bean paste (or vanilla extract)
- 5 g fine salt
- 285 g coconut (chipped or large/wide flakes)
Instructions
- In a medium sauce pan, combine the water, sugar, vanilla bean paste, and salt. (If you are using vanilla extract, do not add it yet or it will cook off and you will lose most of the flavor).160 ml water, 125 g caramel sugar, 5 ml vanilla bean paste, 5 g fine salt
- Stirring constantly over medium heat, bring the mixture to a boil. Cook only until the sugar is fully dissolved, about a minute.
- Remove from the heat and stir in the coconut flakes until completely coated with the caramel syrup mixture. (If you are using vanilla extract, this is the time to add it) Set aside for about an hour to fully absorb the syrup.285 g coconut
- Preheat your oven to 250° F. Line a large rimmed baking sheet with parchment paper. Using a spatula, spread the caramel coconut mixture in an even layer over the parchment. You want the coconut flakes separated as much as possible and as close to a single layer as possible.
- Place the pan in the oven for about an hour. Stir and further separate the coconut flakes occasionally during the cooking time, maybe once every 15 minutes or so. The coconut will get light, crispy and have a dry matte finish when it is done. This may take longer than an hour depending on the humidity in your kitchen and the initial moisture content of your coconut. When the coconut is done, turn off the oven and leave the pan in the oven to cool for another 1-2 hours.
- When the caramel coconut chips are fully cooled, transfer to an air tight container and store in your pantry.
Nutrition
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