• 1 lb cacao paste
• 1/3 lb cacao butter
• 1/4lb unpasteurized butter (optional) or coconut butter
• 1/4 Cup honey or agave

Melt very, very slowly. I take a slow cooker, put a little water in it, stand a glass in it so my pottery bowl of chocolate sits above the rim so the heat can escape. Stir and melt.

• Add 4 to 6 Cups dried coconut

Stir till coated. Drop with a spoon on to teflon or plastic or waxedpaper covered cookie sheets.
Refrigerate. Remove from sheets and store in container in the fridge.