Coconut Chocolate Squares

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This was super easy and very scrumptious!  

5 ounces unsweetened shredded coconut

1/3 cup water

8 drops liquid Splenda (from the .5 ounce bottle)

2 ounces unsweetened baking chocolate

2 Tablespoons butter

1/3 cup Kevinpa's Sweetener Mix #2

This may take a little while, so plan ahead.

First, put coconut in a jar with a screw-on lid.  Measure water and add Splenda to water in measuring cup.  Add water to coconut in jar and shake well.  Let jar stand for a few hours, shaking on occasion, until all liquid is absorbed.  At this point, you will have sweetened coconut.

Take about half the sweetened coconut and put in a dry skillet over medium heat.  Stirring frequently, cook coconut until moisture evaporates, and coconut turns a toasty brown.  Remove from heat and let cool for a few minutes.  (This part is optional, but it's what I did, so I'm including it here:  dump the toasted coconut into bowl of food processor and process at highest speed for a few seconds until coconut is pulverized.)

Place both squares of unsweetened chocolate in microwave for 30 seconds or so; you don't want it to lose its shape, but it should soften up a little.  

If you're not pulverizing the coconut, just find a cereal bowl or something to hold it for a few minutes while you use the skillet again.  Melt the butter over low heat, and stir in sweeteners.  Keep cooking and stirring until sweeteners are dissolved.  Turn off heat, and add chocolate to skillet.  Stir until chocolate is completely melted, and everything is blended well.  

Return coconut to pan and stir with a rubber spatula until all is well combined and every piece of coconut is chocolate-coated.  Pour into a square sandwich keeper and pack down well with rubber spatula.  Using a knive or the edge of the spatula, cut mixture into 16 squares.  

Chill until set.  Remove from refrigerator and serve at room temperature.

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