Coconut Toast

It’s a snowy morning. The nation is in panic mode because of the coronavirus. I, however, choose to remain calm and pamper myself this morning after a bit of a rough week.
Bring in the Coconut Toast!
I’ve only recently discovered coconut toast. Rest assured though, I’m making up for lost time. It’s delicious and so easy to throw together, you’ll want to make it time and time again. This recipe is based on a Taste of Home recipe, except that I only use 8 slices of bread, not the 12 that it calls for. More goop on the bread makes the toast that much more decadent, in my humble opinion.

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INGREDIENTS

  • 1 cup sweetened shredded coconut

  • 1 cup sugar

  • 1/2 cup butter, melted

  • 1 egg, beaten

  • 1 teaspoon vanilla extract

  • 8 slices white bread

In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Using a medium cookie scoop, drop a scoop on each slice of bread, then spread evenly and completely covering the side of bread. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until lightly browned.

Sherry Reiserbaking1 Comment