- 1 1/2 pounds semisweet or bittersweet chocolate, melted
- 1 1/4 cups toasted unsweetened flaked coconut
- 1 1/4 cups toasted unsalted pistachios, chopped
- Spread the melted chocolate on two parchment-lined baking sheets and sprinkle with the coconut and pistachios. Chill until firm, about 1 hour.
- Peel off of the parchment and break into pieces. Refrigerate for up to 3 weeks.