Heat a large skillet over low heat for one minute. Add the coconut to the skillet and spread out in a single layer.
Cook for 4-7 minutes, stirring often, until the coconut gets nice and brown. Watch the skillet closely and stir often because the coconut will go from brown to burnt in a hot second. If you are using smaller shredded coconut, it will cook faster, so really keep an eye on it.
Once most of the coconut is brown, turn off the heat and transfer to a plate to cool.
When the Toasted Coconut is cool, transfer to a container and store on your fridge. It’s easier to make 2 cups of Toasted Coconut so you don’t have to do this every time you want some.
Toast your bread and then immediately spread some nut butter on the warm toast. Top with some Toasted Coconut, banana slices and minced dried apricots. Cut in half and nip that donut craving where it counts!