Toasted Coconut Samoa Candy

Spread the coconut on a cookie sheet or jelly roll pan and toast in a 350 degree oven until evenly browned, stirring frequently. (approximately 10-15 minutes)

On your work surface prepare a 24 inch long piece of aluminum foil by spraying it lightly with nonstick cooking spray.

In a heavy, 2−quart saucepan combine butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Continue to stir and boil for 3 minutes.

Keep stirring and slowly pour in sweetened condensed milk.

Insert a candy thermometer and continue cooking and stirring until the candy thermometer reaches soft ball stage, 234 degrees. Remove candy thermometer.

Remove from heat and stir in vanilla. Mix in toasted coconut making sure all coconut is coated with the caramel sauce.

Use a cookie scoop or tablespoon sprayed with nonstick cooking spray to drop mixture onto prepared foil. Using the back of a spoon, flatten each mound into a circle. (I poked a hole in the center of each candy with the handle of a wooden spoon, but that is optional.)

Melt chocolate chips in the microwave oven for 1 minute, stirring every 20 seconds. Put chocolate in a resealable plastic bag and cut the tip off one corner. Drizzle melted chocolate over candy pieces.

Allow the candy to set at room temperature until chocolate is hardened (4-6 hours). Store in an airtight container.