The recipe is from Gourmet Magazine, February 2006.
Coconut Chocolate Bites (makes 32 one-inch candies.
3/4 cup sweetened flaked coconut
3/4 cup unsweetened dried coconut
1/3 cup sweetened condensed milk
3 1/2 to 4 oz. fine quality bittersweet chocolate, finely chopped
Special equipment: a small offset metal spatula; 32 paper candy cups (optional).
-Line the bottom and two opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
-Mix together coconuts and condensed milk with your fingertips until well combined, then press firmly into the pan in an even layer, using the offset spatula. Chill, uncovered, 5 minutes.
-Melt chocolate in a metal bowl over a saucepan of barely simmering water or in the top of a double boiler, stirring until smooth. Spread evenly over the coconut layer with the offset spatula, and chill until firm, 5-7 minutes.
Lift confection onto a cutting board using the overhanging wasx paper, and halve the confection with a sharp knife. Sandwich the halves together, coconut sides in, chocolate sides out, forming an 8 X 4 inch rectangle. Remove wax paper and discard. Cut into 32 one-inch squares. Arrange in paper cups, or on a platter. Keep chilled, covered, until ready to serve.