Step 1

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Step 2

Spread the coconut evenly over the lined tray and cook in preheated oven for 4-5 minutes or until light golden. Remove from the oven.

Step 3

Meanwhile, place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesnt? touch the water). Use a metal spoon to stir often for 3-4 minutes or until smooth. Remove the bowl from the pan. Stir in the warm coconut and then the vanilla essence.

Step 4

Spoon the chocolate mixture into the confectionary cases and set aside at room temperature for 2 hours or until set. (Alternatively, place in an airtight container in the fridge for 1 hour or until set.)