Try this fun and yummy coconut and chocolate confection for Passover ( or anytime during the year!!!)
My cousin Sally Senzell Isaacs shared this with us a few years back, and it has become a family favorite! Easy to prepare, they freeze well and can be made in advance.
1 1/2 C shredded coconut
(optional: add 3 drops of almond extract)
2 C ( usually 1 pkg) chocolate chips (*we use pareve K for Passover chips)
Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper. Spread with the shredded coconut.
toast cocnut in the oven for 10 minutes….stir often.
Place chips in a microwave safe cup or bowl. Melt in microwave, using 45 second intervals. Stir in between cycles. Should be throughly melted in 2 – 3 cycles. Add coconut to melted chocolate.
Drop on parchment or wax papered lined cookie sheet.