1/2 c. light corn syrup
1 1/4 c. dry macaroon coconut
Chocolate almond bark or semi sweet chocolate (about 1 lb.)

Heat corn syrup until thin. Pour over coconut and mix well. Let mixture set for at least 3 hours to absorb syrup. When coconut mixture is ready. Melt chocolate and paint bottom and sides of candy mold as above for peanut butter cups. Add coconut patty and top with chocolate. NOTE: The coconut can be found at cake decorating specialty stores around the holidays.