- Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Step 2
Spread the coconut evenly over the lined tray and cook in preheated oven for 4-5 minutes or until light golden. Remove from the oven.
- Step 3
Meanwhile, place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn?t touch the water). Use a metal spoon to stir often for 3-4 minutes or until smooth. Remove the bowl from the pan. Stir in the warm coconut and then the vanilla essence.
- Step 4
Spoon the chocolate mixture into the confectionary cases and set aside at room temperature for 2 hours or until set. (Alternatively, place in an airtight container in the fridge for 1 hour or until set.)
Note: You will need 36 small paper or foil confectionary cases to make these chocolates. The chocolates can be made up to 2 days ahead. Keep in an airtight container in the fridge. Remove from the fridge 30 minutes before serving. Microwave tip 1: Place the coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-3 minutes or until light golden. Microwave tip 2: Place the chocolate in a medium, heatproof microwave-safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute with a metal spoon, for 3 minutes or until smooth.