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Line a baking sheet with foil. Set aside. Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).Spread the melted chocolate to your desired thickness…I went thin-ish. Top your warm chocolate evenly with your shortbread cookies. Place baking sheet in freezer while you do the next steps. In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
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