Toasted Coconut

• 1 cup unsweetened shredded coconut
• 2 tablespoons agave nectar
• Vanilla Icing (page 127)

1. Preheat the oven to 325F.
2. Line a rimmed baking sheet with parchment paper and set aside.
3. Place the coconut and agave nectar in a small bowl and mix using your hands.
4. Be sure all the coconut is coated with agave.
5. Pour the coconut mixture on the prepared baking sheet and spread it evenly.
6. Bake for 5 minutes or until light golden brown.
7. Remove and cool for 10 minutes.
8. Dip the donut in Vanilla Icing, then roll in the toasted coconut.

coconut, nectar, vanilla icing

Taken from www.epicurious.com/recipes/food/views/toasted-coconut-378115 (may not work)