Chocolate Covered Coconut Bars
- 2 1/2 cups shredded sweetened coconut
- 1/4 cup confectioner's sugar
- 2 1/2 tbs unsalted butter, chilled and thinly sliced
- 1 tbs corn syrup
- 12 oz bittersweet chocolate, coarsely chopped
Line a baking sheet with wax paper. Using an electric mixer, combine the coconut, sugar, butter and corn syrup. On one of the prepared pans, divide the coconut mixture into 15 mounds and shape each into compact, 2" long bard. Refrigerate until slightly firm, about 10 minutes.
Meanwhile, in a double boiler, melt 3/4's of the chocolate, stirring occasionally, until it reaches 110 degrees on a candy thermometer, about 3 minutes. Remove the insert and stir the remaining chopped chocolate into the melted chocolate until smooth and cooled to 90 degrees.
Working with 1 at a time, place the coconut bars on a fork, dip into the chocolate and dunk to coat. Transfer to a rack set over wax paper. Let sit until the chocolate is firm, about 30 minutes.