Friday, May 13, 2011

Toasted Coconut Symphony Cookies

Crispy toasted coconut and symphony chocolate!

1/2 pkg sweetened flaked coconut
1 extra large Symphony bar (regular chocolate, not with toffee and almonds)  I have also made this with semi sweet chocolate chips, both are yummy!

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown.  (I toasted mine in the oven, or you can also do it in a skillet on the stove, I try to stay away from microwaving things)  Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle.
Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.

Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. I froze mine and pulled them out when we wanted them.


Related Posts with Thumbnails