Place coconut in a large skillet.
Cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown.
When coconut is toasted to your liking, remove it to a bowl to cool and to stop the cooking process.
Preheat oven to 325°F.
Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven for 5 to 10 minutes, stirring every few minutes.
When coconut is toasted to your liking, remove it to a bowl to cool and to stop the cooking process.
Spread about ½ cup of shredded coconut on a microwave-safe plate.
Microwave the coconut in 30-second increments, stirring each time. Continue cooking and stirring in 30-second increments until the coconut reaches the desired level of toastiness.
