° 3 tablespoons (45 ml) of milk
° 6 tablespoons (84 g) salted butter
° 11 oz (310 g) bag of caramel, without wrappers
° 4-5 cups (288g-360g) grated and sweetened coconut
° 4 oz (115 mL) melted chocolate
° Sea salt
Add the milk, butter and caramels to a large pot and heat over medium heat.
Let melt while stirring often to avoid boiling the mixture.
When the caramel has melted and the texture of the mixture is smooth, add the coconut in small amounts.
Toss until the coconut is well coated with the caramel, then gradually add the rest of the coconut.
Take about 1 1/2 tablespoons of the mixture and place them on parchment paper.
Let cool toatly on parchment paper