1Toast coconut at 300 for 15 minutes turning every 3-5 minutes when it start to turn golden brown. Evenly brown!
2Take sugar and mix in spice grinder with 2/3 cup toasted coconut. If you don’t have a spice grinder, use a mortar and pestle to try and get it crushed into fine crumbs.
3Zest 2 limes (roughly 1 tablespoon). Add 1 teaspoon of tequila and let sit overnight or until dry. If you want to speed up this process, you can air dry it in a food dryer.
4Next, with your ground sugar mixture and dried infused zest, add in the last 1/3 cup of coarse toasted coconut.
5Take the tortillas out and cut them into circles and squares.
6Melt your white chocolate in the microwave for 15 second intervals until melted. (I love the brand 'Chocoley' because it's easy and perfectly dip-able.)
7Pour 1 cup oil into a fry pan and heat to 350F. Fry the tortilla strips until golden brown.
8Once ready, remove with tongs and place for 5 seconds on a paper napkin to soak in the extra oil.
9Once the chip has cooled enough without burning your fingers (ouch), dip into the white chocolate and add the toasted coconut mixture. Have fun decorating in a variety of different ways.
10Serve side-by-side with a lovely margarita, and rim the glass with the toasted coconut mixture. Have at it, you deserve it!
LET’S BAKE TOGETHER!
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