From a recipe on the NYT Cooking app. It uses a mix of shredded and flaked coconut which gives the end result a nice combination of absorption and texture. Many recipes including this one call for sweetened coconut, but I (and many comments on the recipe) think it’s fine with unsweetened.
Yeah, the stripes look cool but I prefer the amount of chocolate on the more-covered ones, so I’ll probably dip next time.