½ cup chocolate chips (your choice: milk chocolate, dark chocolate, white chocolate)
½ cup sweetened coconut flakes
½ cup toasted coconut flakes
½ tsp sea salt to taste
Instructions
If you're going to toast your coconut flakes, start with that by putting ½ cup of sweetened coconut flakes in a thin layer on a baking sheet and baking them at 350 for 7-12 minutes or until browned to your liking.
Next, put 1½ tsp of coconut oil in the bottom of your popcorn popping pan and melt.
Add three kernels of popcorn and once all 3 pop, pour the rest of your unpopped popcorn into the pan and continue to shake (or stir the handle if you're using a popcorn maker) until the popping slows. Remove from heat.
Next, use the double boiler method to melt your chocolate with ½ tsp of coconut oil (to make it drizzle better).
Then spread your popcorn out on a layer of wax paper on a baking pan and drizzle with chocolate, sprinkle with coconut flakes, and add a dash of sea salt.
Let the chocolate harden, then add to bowls and enjoy!
Recipe by Salty Canary at https://www.saltycanary.com/chocolate-coconut-popcorn/