Toasted Coconut Ice Cream Crunch

Instructions

1. Prepare a parchment-lined metal baking tray and a heatproof spatula; preheat the oven to 325°F (163°C).
2. Spread the measured coconut flakes on a baking sheet and toast 8–12 minutes until aromatic. Transfer to a heat-safe bowl.
3. Heat sugar with water in a heavy pan until dissolved; boil undisturbed to amber, approximately 340–350°F (171–177°C).
4. Remove syrup from heat and immediately stir in all toasted pieces, salt and any additional listed flavors; coat quickly.
5. Spread the hot coated pieces thinly on parchment without touching the syrup. Cool completely until hard and crisp.
6. Break into bite-size crunchy clusters and sprinkle over frozen desserts. Store only when completely cool and dry.