1/2 cup unsweetened, shredded coconut
6 ounces good quality dark chocolate ( minimum 70% cocoa solids)
4 ripe but firm bananas
Wooden sticks or forks
Toast coconut by placing on a baking sheet in a thin layer and place in a preheated 325°F oven. The flakes will toast very quickly and won’t take more than 5 minutes. After a few minutes stir the coconut to help ensure even color.
Melt chocolate in a double boiler over low heat.
Peel, then cut each banana in 4-6 pieces and insert a wooden stick into each piece.
Dip each piece into melted chocolate and then into toasted coconut and place on parchment lined baking sheet.
Continue with remaining pieces.
Refrigerate 15 minutes or until chocolate is firm then serve and enjoy.