Heat a large, non-stick skillet over medium-high heat.
Add the shredded coconut and cook, continuously stirring so it doesn't burn.
Remove from heat and allow to cool once the shredded coconut has turned golden brown.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Evenly spread the shredded coconut on the pan, making sure pieces aren't overlapping too much.
Bake for 4 minutes and then stir so that the toasted coconut cooks evenly and doesn't burn.
Bake for an additional 3-5 minutes, stirring every minute or so, until the coconut is toasted.