Ingredients
100 g desiccated coconut
200 g hundreds and thousands
200 g good-quality milk chocolate
Method
- 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.
- 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.
- 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.
- Allow to set and then serve.