Makes 480 ml (16 oz)
60 ml (2 fl oz) maple syrup
110 g (4 oz/2 cups) raw (dehydrated) unsweetened coconut chips
a pinch of sea salt
Simple yet delicious, these are sensational sprinkled on top of your favourite nice cream.
Preheat the oven to 190°C (375°F/Gas 5). Line a baking sheet with parchment paper. In a bowl, gently toss all of the ingredients. Spread evenly on the baking sheet and toast in the oven for 15–20 minutes, stirring every 5 minutes until the coconut is golden brown. Store in an airtight container and store in a cool, dark place for a few days.