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Preheat oven to 350F (175C).
Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for 5 minutes (Note: if you are using a very dark or black baking sheet, cook for only 4 minutes).
Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet. Return to 350F (175C) oven and bake another 5 minutes (Note: if you are using a very dark or black baking sheet, check after 4 minutes).
If coconut is not adequately browned, return to the oven in 2 minute increments, stirring in between, until coconut is toasted.
Allow coconut to cool before using.
Add coconut directly to a large skillet over medium-low heat.
Cook, stirring frequently, until coconut is browned/toasted.
Remove from heat and allow to cool before using.