1 cup flaked coconut (unsweetened or sweetened)
6 cups popped popcorn
1 tablespoon butter or margarine, melted
1 teaspoon sugar
1/8 teaspoon salt
 dash of nutmeg
1 cup dried banana chips

• Preheat oven to 325° F. Spread coconut in a 13x9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes or until edges of coconut begin to brown.
• Spread popcorn over coconut and sprinkle with melted butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss. Bake 5 minutes longer and toss with banana chips. Serve immediately or cool and store in an airtight container.

Yield:  7 cups