1/2 cup sweetened shredded coconut, such as Bakers’ Coconut Angel Flakes
Pinch of kosher or coarse sea salt, plus more for the glasses
1 lime, zested then quartered for the glasses
1-1/2 cups cream of coconut
1 cup white or silver tequila
2/3 cup Triple Sec, Cointreau or another orange liqueur
1/3 cup freshly squeezed lime juice
2 cups ice cubes, for pouring on the rocks or making slushy style
Preheat the oven to 325 degrees. Spread the angel flakes on a small baking sheet, sprinkle with a pinch of salt and the lime zest, mix and spread again. Place in the oven and bake for six to seven minutes, or until the coconut is just barely beginning to color. It should not brown. Remove from the oven and immediately transfer to a small bowl. Reserve.
Pour some salt onto a small plate. Rub the rims of the glasses with the quartered lime, squeezing some of the juice over them. Then gently dip in the salt, coating all around the rims. Set aside.
Combine the cream of coconut, tequila, orange liqueur and lime juice in a blender and puree until completely mixed and smooth. If making slushy style, add the two cups of ice and puree until almost smooth. Serve with the toasted flakes on top.
If serving on the rocks, fill each glass with about 1/2 cup ice cubes and pour in the margarita mixture. Top with the coconut flakes.