Toasted Coconut Symphony Balls

I made these on Valentines day and they were addictive and delicious, as always. Melanie made these for us on Valentines a few years ago and I immediately fell in love with them! They are so easy. To make their presentation extra pretty and special you can drop them into mini cupcake liners instead of using a silpat/parchment paper.

Toasted Coconut Symphony Balls
submitted by Erin (Melanie's recipe)

1/2 pkg sweetened flaked coconut
1 extra large Symphony bar (regular chocolate, not with toffee and almonds)

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown. Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle. (Or you can toast any way you like. Look at the package for other options on how to toast coconut.)
Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.
Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. (At that point I placed the cookie sheet on my back step in the cold to set up faster.)