8 oz shredded coconut
12 oz white chocolate chopped
1 can sweetened condensed milk
3 tbs unsalted butter
1/2 teaspoon salt
1 tsp real vanilla
1 oz melted semi sweet chocolate
1 drop pink food coloring
Line an 8x8 square pan with parchment paper, overlapping the sides.
Add the white chocolate, condensed milk, butter, salt and vanilla to a pan over medium heat. Cook stirring until melted and combined.
Add the coconut and stir well. Remove from heat.
Separate into three bowls.
Mix the melted semi sweet chocolate into one bowl.
Add the pink food coloring to another bowl, as you can see mine is a little to intense so add it very sparingly. Leave the third bowl plain.
Spread the chocolate mixture into the bottom of the pan. Next add the pink layer, gently spreading it so as not to mix with the chocolate, then add the plain layer on top and spread gently. Put in the fridge for a few hours to chill.
Pop it out of the pan and remove the parchment paper. Cut into strips.
Cut into 1-1 1/2 inch pieces and put in mini muffin cups or candy wrappers. Now put them in a pretty tin and you are done.