by Caitlin Saniga
- 1 1/2 cup shredded sweetened coconut
- 12-16 graham crackers broken into squares, or enough to cover a 9″-by-13″ baking sheet
- 1 cup salted butter, or unsalted with a pinch of salt
- 1 cup brown sugar
- 4 ounces dark chocolate
Preheat the oven to 325 degrees. Spread the coconut evenly over the surface of a baking sheet. Toast the coconut until golden, about 5-7 minutes, redistributing with a spatula midway.
Meanwhile, line a 9″-by-13″ baking sheet with parchment, and arrange the graham crackers in a single layer on top, breaking the crackers if necessary to completely fill the sheet.
Melt the butter in a small saucepan over medium heat. Add the brown sugar, and stir constantly, keeping a candy thermometer submerged in the liquid but not touching the bottom of the pan. Cook until the liquid reaches a soft ball stage, or 235 degrees. Remove from the heat, and stir in the coconut.
Quickly spread the coconut mixture over the graham crackers, evenly distributing to the edges of the pan. Set aside.
Melt the chocolate in a double boiler or the microwave, then use a spoon to drizzle the chocolate randomly over the coconut mixture. Refrigerate until firm, about 2 hours. Break apart into squares with your hands.