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.

Ingredients:

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.

Refrigerate for 20 minutes.

Delicious!