Spring is definitely in the air. The bulbs are starting to come out on our trees and soon the flowers will going to be making their appearance. Now that Easter has passed everybody's probably itching to get their garden started and planning for summer. But wait! What do you do with all that extra Easter chocolate? Well if you have a bunch of white chocolate lying around. I've got the recipe for you.
White Chocolate Toasted Coconut Popcorn! It would work with milk chocolate too but I find that white chocolate is a bit lighter which seems to fit this weather a bit better. Here is my recipe and I hope you enjoy whether it be at the park or in your backyard soaking up the warm sun. Hope you can put your Easter chocolate to use!
White Chocolate Toasted Coconut Popcorn Recipe
Preheat oven to 350 degrees.
Prep a flat sheet pan and spread the coconut flakes evenly on the baking sheet.
Leave in for roughly 10 mins or until the coconut flakes start to turn brown.
Meanwhile, pour popcorn kernels in popcorn popper as per machine instructions.
Microwave the white chocolate chips until melted approximately 30 seconds.
Slowly drizzle the melted chocolate over the popcorn until evenly distributed.
Mix in the toasted coconut flakes all over the popcorn so that it adheres to the melted white chocolate.