8oz. Semi-Sweet Chocolate Baking Squares (they are dairy free)
About 1 cup Shredded Sweetened Coconut
About 3/4 cup Finely Chopped Pecans
Melt chocolate in a double broiler or in a bowl over a pan of hot water until smooth. While chocolate is melting, toast pecans in a medium-hot skillet. Be careful, they go from toasted to burnt in a nano second. Set pecans aside to cool slightly and toast the coconut in the same skillet. Toss frequently so it doesn’t burn. Pour coconut into melted chocolate, pour almost all of the pecans into the melted chocolate. Stir until completely combined and spoon (tablespoon) onto a cookie sheet lined with parchment. I got about 16 pieces out of it. Sprinkle with a little bit of un-toasted coconut and the remaining nuts. Pop them in the freezer just until set. Store in an airtight container…if they last that long.