Makes about 3 dozen
Ingredients
- 8 oz. bittersweet chocolate (at least 70 percent cacao), chopped
- 1 cup toasted coconut flakes
Directions
- Line a baking sheet with waxed paper. Set aside.
- Place the chocolate in the top half of a double boiler set over boiling water. Heat, stirring frequently, for about five minutes or until the chocolate is almost melted.
- Remove from the heat and beat until completely melted.
- Add the coconut and stir to combine.
- Drop the mixture by the spoonful onto the waxed paper on the prepared baking sheet. Set aside to cool and firm up.
- When firm, serve immediately or store in an airtight container for up to two weeks.
