Preheat oven to 425°F (220°C).

Pierce at least one eye of the coconut with an ice pick or nail and hammer to drain liquid.

Bake the coconut for about 15 minutes, or until the shell cracks.

Remove from oven and let cool enough to handle.

Rap the coconut with a hammer to break it open.

Pull the meat away from the shell and discard the shell.

Using a vegetable peeler, shave the coconut meat into long, thin strips over a baking sheet.

Separate the shavings evenly over the baking sheet.

Bake for 30 to 40 minutes, tossing occasionally, until the shavings are a light golden brown.

Remove from oven and pour onto a large sheet of wax paper.

Sprinkle the hot coconut with salt.

Cool completely before storing in an airtight container.