Spread a layer of coconut in the bottom of large skillet.

Heat over medium heat, stirring frequently until most of coconut is light brown.

Pour onto large plate or pan to cool.

Repeat until all coconut is toasted. (I do a 7 ounce bag of coconut in two batches).

Place chocolate in a microwave safe bowl, drizzle about 1/2 - 1 teaspoon of vegetable oil over chocolate and stir to coat (this is optional, but I feel like it helps keep the chocolate smooth & creamy).

Microwave on high, stirring every 30 seconds until chocolate can be stirred smooth.

Pour toasted coconut into melted chocolate and stir until combined.

Drop by tablespoon full onto wax paper, or spoon into candy molds, and let cool.

Once cool, store in an airtight container (if it's warm, keep them in the fridge).