Line a baking tray with parchment paper, set aside.
Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
Add broken-up chocolate and coconut oil to the mixing bowl and gently melt over low heat until melted and smooth.
Pour in half of the desiccated coconut and mix until well combined. Add the remaining coconut and mix until completely coated in the chocolate.
Using a one tablespoon measuring spoon, scoop up the mixture and place it on the lined tray to create individual domed rounds. Repeat process.
Refrigerate for 30 minutes - 1 hour or until solid.
Serve and enjoy!
Notes
Slowly melt the chocolate and coconut oil together on low heat to avoid the chocolate burning.
Add the desiccated coconut in two batches to make it easier to mix through the chocolate.
Use a tablespoon measuring spoon to easily scoop out and then tip out onto the tray, creating perfectly domed rounds.
Store in a sealed container, refrigerated, for 1 week - 10 days.
Freeze in a freezer-friendly sealed container, with a layer of parchment paper between layers to avoid them sticking to each other. Or in zip-lock bags and freeze for up to 2 months.
Thaw from frozen in the refrigerator overnight or at room temperature for several hours.