In a mixing bowl thoroughly combine melted chocolate and coconut.
Spoon small, 1- to-1½ tablespoon-sized mounds onto parchment or into mini paper or foil wrappers. Sprinkle with extra toasted coconut, if desired.
Allow to set for about 30 minutes, or chill in the fridge. Store airtight in refrigerator or a cool, dry place for up to two weeks.
Notes
Swap milk or dark chocolate for the white chocolate in this recipe. If making gluten-free, just make sure your chocolate is produced in a gluten-free facility.