Preheat oven to 350F (175C).

Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for 5 minutes (Note: if you are using a very dark or black baking sheet, cook for only 4 minutes).

Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet. Return to 350F (175C) oven and bake another 5 minutes (Note: if you are using a very dark or black baking sheet, check after 4 minutes).

If coconut is not adequately browned, return to the oven in 2 minute increments, stirring in between, until coconut is toasted.

Allow coconut to cool before using.

Add coconut directly to a large skillet over medium-low heat.

Cook, stirring frequently, until coconut is browned/toasted.

Remove from heat and allow to cool before using.