Position a rack in the center of the oven and heat the oven to 300°F. Spread the coconut on a large rimmed baking sheet and bake until golden brown, about 8 minutes. Set aside to cool.
Put the oil and 2 or 3 popcorn kernels in a heavy-duty 4-1/2- to 5-1/2-quart pot. Partially cover and heat over medium-high heat until the kernels pop.
Add the rest of the popcorn kernels. Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. After about 3 minutes, the popping should slow down; when you can count to 5 without a pop, it’s done. Remove from the heat, and give the pot a final shake. Transfer to a large metal mixing bowl. Toss with the chocolate, coconut, and 1/2 tsp. salt. The residual heat of the popcorn should gently melt the chocolate, coating the popcorn and coconut. Refrigerate for 5 minutes. Toss the popcorn to break up any big clusters. Refrigerate for another 5 minutes and then toss again. Season to taste with additional salt.
nutrition information (per serving):
14, Fat Calories
120, Saturated Fat
3, Monounsaturated Fat
17, Polyunsaturated Fat
Photo: Scott Phillips