Preheat the oven to 350 °F (175 °C) and divide the coconut between two large baking sheets. It'll be less messy when stirring if you use a rimmed baking sheet. Spread the coconut into an even layer.

Toast the coconut for 10-15 minutes, stirring after every 3 minutes, and rotating the pans after about 5 minutes, until golden brown. Keep a close eye on it as it can go from untoasted to burned in seconds. Depending on the size of your baking sheets, the top part of the coconut may appear untoasted, but once you stir it, you'll see that the coconut around the edges and the coconut on the bottom of the pan have toasted quite a bit. Stir frequently to prevent burning! Remove the sheets from the oven and let cool for about 5 minutes.

Transfer the toasted coconut flakes to a food processor fitted with an S-blade. The coconut should fill the bowl at least halfway. If it's less than halfway full, it'll be more difficult to process and it'll take longer.

Process until very runny - even runnier than homemade natural peanut butter. Within 2-3 minutes, it was almost as thin as water. Depending on your food processor, it may take longer.

Pour into a jar and stir every 30 minutes or so. If you don't stir, the coconut butter may separate a little.

It'll gradually harden and after about 12 hours (more or less, depending on the size of your container and your kitchen's temperature), it'll completely firm up.

Store at room temperature for up to 1 year.