Haystacks

-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     


In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second increments...you can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.