White Chocolate Covered Strawberries with Coconut

White Chocolate Covered Strawberries with Coconut

11 oz. white chocolate chips or a white chocolate bar, chopped finely
1 quart fresh strawberries with the stems on, washed
1 cup shredded flaked coconut

Line a cookie sheet with waxed paper. Place the white chocolate chips in a chocolate melter or a microwave-safe container. If using a chocolate melter, heat on high until the chocolate is melted. If using the microwave, heat on 50% power for 1 minute. Stir, then continue heating in 30-second increments on 50% power, stirring until the white chocolate is completely melted.

Dry the strawberries with paper towels (this helps the chocolate adhere better to the strawberries).Spread the coconut out on a plate in an even layer.

Dip the strawberries in the melted chocolate, letting the excess drip off (you can use a spoon to help catch the dripping chocolate), then immediately press into the coconut, turning to coat both sides. Place the white chocolate-covered strawberries onto the prepared cookie sheets to cool.

When finished dipping all of the strawberries, transfer to the refrigerator to cool and harden until ready to serve.