2 teaspoons vanilla extract. 2 ½ cups bittersweet chocolate chips. Preheat the oven to 300 F. Spread the coconut on a large rimmed baking sheet. Bake until golden brown and fragrant, about 7 minutes.

Left untreated, coconut water undergoes a natural chemical reaction wherein naturally occurring antioxidants react to factors such as sunlight and oxygen, turning the fluid from clear to pink.