Ingredients
1½cupunsweetened coconut,shredded
1canunsweetened coconut milk
½cupsugar
2tbsplight corn syrup
6tbspunsalted butter
11ozbittersweet chocolate
Preparation
Preheat the oven to 350 degrees F.
Spread the shredded coconut on a baking sheet and toast for about 4 minutes until lightly golden. Let cool completely.
In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter. Cook over moderately low heat, for about 40 minutes, stirring frequently, until thick as jam.
Remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut. Transfer to a bowl and let cool.
Cover a baking sheet with wax paper. Using an offset spatula, spread half of the melted chocolate on the wax paper in a 10×7-inch rectangle.
Refrigerate for about 10 minutes until firm.
Spread the coconut mixture over the chocolate and refrigerate for about 10 minutes until set.
Spread the remaining melted chocolate over the coconut and refrigerate for about 20 minutes until firm.
Trim the edges of the rectangle, then cut into 40 squares. Cover and refrigerate until serving.
Serve and enjoy!
