11ouncesdark chocolate chips*or chopped dark chocolate bar
2cupsunsweetened shredded coconut
Line a medium baking sheet with parchment paper and set aside.
Melt chocolate and coconut oil as you choose: in a double boiler (a heatproof pan set over a pot of simmering water, stirring until smooth) or in the microwave (use a heatproof bowl, preferably with a handle like a large glass measuring cup, heating and stirring at 1 minute and then again for 30 seconds as needed until smooth).
Stir the coconut into the melted chocolate until well combined.
Use a small cookie scoop (or two spoons) to drop clusters onto prepared baking sheet in desired size. Aim for about tablespoon-size clusters.
Refrigerate until clusters are firm. Remove to an air-tight container and store at room temperature for up to a month.
*This equals one bag of dark chocolate chips (usually). You can also use a 12 ounce bag of semisweet chips for a sweeter candy - add about 1/4 cup more coconut if you do, though.