1 fresh coconut
1 cup chocolate callets
Pierce coconut and drain.
Bake the coconut at 350F for about 15–30 minutes until the shell cracks. Split coconut in half. Using a sharp knife, prise the coconut loose from the shell. Using a mandoline, thinly slice the coconut.
Layer the coconut slices onto a baking sheet and dry overnight at 175F.
Melt chocolate over a double boiler.
When melted, dip half the coconut slice in the chocolate and leave to dry. Store in airtight container.
Get fancy and add a tsp of banana flavouring to your chocolate when melting for a Banana Chocolate Coconut Chip.