Recently, Lebanese food blogger Joumana featured a recipe she called “Chocolate Salami”. I know, I was as skeptical as you, but I assure you, it will not disappoint.

But even as I read it, a little voice was softly whispering to me (honestly, this is more unusual than you’d believe).  After my posting of coconuts which you all loved so much, Edible Hawaiian magazine sent me a back issue of their beautiful pub which featured a similar-style recipe which includes, you guessed, coconut.

So, I present to you a very Hawaiian version that will keep your chocolate craving under control this summer. Its perfect for kids too!

Chocolate Coconut Mosaic Candies

Time to give:

Prep: 30 minutes

Total “Cooking” Time: 2.5 hours

What to gather:

1 cup graham crackers, pulverized

2 cups bittersweet chocolate, chopped (get the best you can afford)

2 tablespoons butter, unsalted

2 tablespoons heavy cream

1/3rd cup shredded coconut, sweetened or unsweetened

1/2 cup macadamia nuts, roasted, coarsely chopped

3/4 cup miniature marshmallows

Wax paper or parchment paper

Paper towel cylinder (empty) *optional

What to do:

Fill bottom of double boiler with water, and place on low heat, until water is hot but not boiling.

Pulverize graham crackers in food processor, set aside.

Place coarsely chopped chocolate, butter and cream in top of double boiler (water should be hot, not boiling).

Do NOT COVER chocolate mixture, whisking until chocolate is smooth and glossy.

Remove from heat.

Let chocolate cool completely.

Fold in coconut, macadamia nuts, marshmallows.

Place chocolate on a large sheet of wax paper or parchment paper, carefully rolling into 1 1/2 inch diameter.

Coat the log on all sides with graham cracker crumbs and rolling the log in parchment or wax paper. Twist ends, put into the cylinder of an paper towel roll, so the chocolate doesn’t flatten.

Refrigerate for 2 hours.

Slice into 1/4 inch slices. Makes 30-35 slices.

-Originally appeared in Edible Hawaiian magazine Number 1o, Fall 2009