Coconut Haystacks

MAKES ABOUT 25 PIECES
2    cups sweetened flaked coconut, plus extra for sprinkling
8    ounces semisweet chocolate, chopped
Preheat oven to 350 degrees. Line a baking sheet with parchment or wax paper.
Spread coconut on a clean baking sheet. Toast in the oven for 5 to 8 minutes, stirring periodically, until golden brown.
Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally. Add the toasted coconut and stir to combine.
Drop rounded tablespoons of the mixture onto the lined baking sheet, forming haystack-like mounds. Sprinkle untoasted coconut over the tops.
Chill in refrigerator for about 1 hour until firm. Haystack will keep refrigerated in an airtight container for up to 2 weeks.
From Field Guide to Candy by Anita Chu

Nutrition facts per piece:  70 calories, 5 g fat, 3 g saturated fat, 2 mg cholesterol, 8 g carbohydrates, 1 g protein, 2 mg sodium, 1 g fiber