Then you can bake or fry up a ton of ‘baconlike’ crispy stuff for any dish you’re craving. These recipes make decent-size batches so you’ll have leftovers and in many cases enough for multiple recipes in the book. The marinade below is the base ingredient, followed by some of my favorite options.
- 3 cups large flaked unsweetened coconut
Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.
Preheat the oven to 350°F.
Stir the flakes into the marinade and coat well. There shouldn’t be any marinade pooling at the bottom of the bowl, as the flakes will soak it up.
Line a baking sheet with parchment paper. Spread out the coconut flakes in an even layer.
Bake for 20 to 25 minutes, tossing every 5 minutes to prevent burning. When the coconut is a uniform, deep brown color, remove the baking sheet from the oven and transfer the bacon to a plate or another baking sheet so it doesn’t continue to cook. Allow it to cool completely before storing in an airtight container. The bacon will last 2 months if stored in a cool, dry place, but it never lasts that long in my house.
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