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100 g desiccated coconut
200 g hundreds and thousands
200 g good-quality milk chocolate

  1. Preheat oven to 170°C. Place the coconut onto a lined baking tray and roast until it turns a golden-brown colour. Remove from the oven and allow to cool. Mix the hundreds and thousands with the coconut and spread out on the tray.
  2. Melt the milk chocolate and temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  3. Place the chocolate in the paper piping cone or a ziplock bag. Cut a small tip off the corner and pipe discs then top with coconut and hundreds and thousands.
  4. Allow to set and then serve.

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