Milk Chocolate Haystacks with Toasted Coconut

Ingredients

2 cups of melted milk chocolate (I use the chunks of chocolate that are in the bulk section of my local grocery store)

1 tbs. oil

2 cups of unsweetened toasted coconut

Instructions

Chop up the chocolate to melt faster.

Melt the chocolate and the oil in a bowl that is set on a pan with boiling water. They bowl should NOT touch the boiling water.

While melting chocolate start toasting the coconut in a sauce pan on med low. Keep stirring often. It can burn very easily.

When chocolate has melted add your coconut to the melted chocolate away from heat.

Then line your mini muffin pan with candy liners.

Fill each cup all the way to the top.

Freeze for about 20 to 30 minutes, or put in your refrigerator until set. About an hour or more.