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Golden toasted coconut crumbles cooling on parchment with a wooden spoon, maple syrup drizzle nearby, and warm farmhouse lighting.
Sherryl Jenkins's avatarSherryl Jenkins

Toasted Coconut Crunch Crumbles (AIP & Paleo) Hero Image Description

These Toasted Coconut Crunch Crumbles are lightly sweet, perfectly crisp, and totally AIP-friendly. A quick blend of shredded coconut, maple syrup, cinnamon, and sea salt creates a golden, crunchy topping that adds warmth and texture to yogurt bowls, smoothies, and even roasted fruit. They’re simple, shelf-stable, and taste like cozy sunshine in a jar.
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Prep Time 1 minute
Servings: 12 servings
Course: topping
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups unsweetened shredded coconut (fine or medium shred)
  • 2 tbsp pure maple syrup
  • 1 tbsp melted coconut oil
  • 1/2 tsp ground cinnamon (omit for strict AIP if sensitive)
  • Pinch of sea salt (optional, enhances flavor)

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Wooden spoon or spatula
  • Airtight jar or container for storage

Method
 

  1. Preheat the oven: Set oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Mix the coating: In a medium bowl, combine maple syrup, melted coconut oil, cinnamon, and sea salt. Stir until smooth.
  3. Add the coconut: Pour shredded coconut into the bowl and toss until evenly coated.
  4. Spread & toast: Spread the mixture into a thin, even layer on the parchment-lined sheet. Bake for 8–10 minutes, stirring halfway through, until golden brown and fragrant.
  5. Cool & crumble:Remove from oven and let cool completely — it will crisp as it cools! Break into clusters and store once fully cooled.

Notes

Macros (per 2 tbsp serving)

  • Calories: 95
  • Fat: 9g
  • Carbohydrates: 4g
  • Protein: 1g
  • Sugar: 2g