In a large skillet - add coconut. You don't have to use the coconut oil- it just adds a little more crisp. However the coconut will release some oils when it heats so it's your choice.

Spread coconut across the bottom of the pan & heat over medium - stirring every 30 seconds or so to maintain even browning. Be careful & don't get distracted - it will burn quickly if you forget to stir

Keep stirring & browning until it reaches the desired caramel color that you desire. Most pieces should be light brown in color.

Some people like it lighter - I prefer it toastier.

Remove from heat & allow to cool completely.

Can store up to several months in airtight container at room temperature.