Melissa Clark's Double-Coconut Popcorn

Movie night just got a little more interesting! New York Times food writer Melissa Clark cooks her popcorn in coconut oil and adds toasted coconut flakes. This super snack is perfect for those afternoon hunger pangs – the fiber will keep you full until dinner and the coconut oil can be beneficial for your cholesterol and heart.

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Serves 8


  • 1 cup unsweetened coconut flakes
  • 3/4 tsp kosher salt
  • 4 tbsp coconut oil
  • 1/2 cup popcorn kernels
  • pinch of cayenne


In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.

Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.

In a small skillet over medium heat, or in the microwave, melt the remaining 2 tablespoons coconut oil.

Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the melted coconut oil. Toss gently to combine.