Preheat the oven to 325°F (165°C)
Spread shredded or flaked coconut in a thin, even layer on a baking sheet
Place the baking sheet in the oven
Bake for 3 to 8 minutes, stirring every 1 to 2 minutes
Remove the coconut when it turns light golden brown
Transfer it immediately to a plate or bowl to cool
Use a dry skillet over medium-low heat as an alternative
Add the coconut in an even layer to the skillet
Stir constantly until lightly browned
Remove from heat right away and cool
Store toasted coconut in an airtight container after it cools completely