Ingredients

Instructions

  1. I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
  2. Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted.
  3. (Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered.
  4. Drop by small spoonfuls onto wax paper and refrigerate until solid.
  5. --I don't like semisweet chocolate in this recipe.
  6. Milk or dark chocolate tastes better in my opinion, but use whatever you like.