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1
Spread the coconut on a cookie sheet or jelly roll pan and toast in a 350 degree oven until evenly browned, stirring frequently. (approximately 10-15 minutes)
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2
On your work surface prepare a 24 inch long piece of aluminum foil by spraying it lightly with nonstick cooking spray.
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3
In a heavy, 2quart saucepan combine butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Continue to stir and boil for 3 minutes.
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4
Keep stirring and slowly pour in sweetened condensed milk.
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5
Insert a candy thermometer and continue cooking and stirring until the candy thermometer reaches soft ball stage, 234 degrees. Remove candy thermometer.
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6
Remove from heat and stir in vanilla. Mix in toasted coconut making sure all coconut is coated with the caramel sauce.
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7
Use a cookie scoop or tablespoon sprayed with nonstick cooking spray to drop mixture onto prepared foil. Using the back of a spoon, flatten each mound into a circle. (I poked a hole in the center of each candy with the handle of a wooden spoon, but that is optional.)
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8
Melt chocolate chips in the microwave oven for 1 minute, stirring every 20 seconds. Put chocolate in a resealable plastic bag and cut the tip off one corner. Drizzle melted chocolate over candy pieces.
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9
Allow the candy to set at room temperature until chocolate is hardened (4-6 hours). Store in an airtight container.
