Recipes

Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden brown 6-8 minutes.

Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.

One at a time, dip one short end of each cracker into chocolate, coating about half f the cracker. Place on a prepared baking sheet; sprinkle with chocolate and coconut. Refrigerate until chocolate has hardened, about 10 minutes. Store at room temperature in an airtight container, up to 2 days.