1
Preheat oven to 180°C (160° fan-forced).
2
Line a baking tray with baking paper and scatter coconut over the tray. Bake for 5-7 minutes until golden (you may need to stir it around half-way through).
3
Meanwhile, line a 24-cup mini cupcake tray with patty pans and set aside.
4
Place the chocolate in a heatproof bowl and microwave on low for 2 minutes, stir for two minutes and then heat for 15 seconds more until it is completely melted.
5
Stir toasted coconut into melted chocolate until combined and scoop teaspoons into patty pans.
6
Refrigerate until set.