Ingredients
- 1 package of Coconut (7 oz or 2 2/3 cups)
- 6-12 oz milk chocolate (depending on how chocolatey you like it) - you can use chocolate meltys, chocolate chips, or chocolate bark.
Instructions
- Turn on your broiler to high or 400 degrees.
- Place coconut on a baking sheet.
- Spread it out across the sheet.
- Place coconut in the oven on the top rack.
- DO NOT LEAVE IT!
- You may even want to leave your oven door open a bit and watch it toast.
- When it starts getting a little toasty brown stir it with a heat proof long handled spoon.
- Rotate the pan if one side starts to get really brown.
- Remove from oven when the coconut is generally a toasty brown color.
- DO NOT LET IT BURN.
- Let the coconut cool.
- Once cooled, crush it with the bottom of a cup.
- Heat chocolate in the microwave for 30 seconds at a time.
- Stirring after each 30 second cycle.
- Continue this process 3 or 4 times until the chocolate is smooth.
- Dump the coconut into the chocolate and stir until all of the coconut is covered with chocolate.
- Spoon mixture into small muffin tin cups or paper nut cups.
- Let cool in fridge or cool temperature for 30 minutes.
- Allow to harden until rigid enough to slide out of the cups in one piece.