White Chocolate and Coconut Covered Strawberries

Ingredients:

1 bag shredded coconut

1 pint fresh strawberries with leaves and stems attached

1 bag white chocolate chips
To Prepare:
Cover a cookie sheet with wax paper. Rinse and dry the strawberries. Place the chocolate in microwave safe bowl and the coconut in another large bowl. Set the coconut aside.
Pour the chocolate chips into the microwave safe bowl and place them in the microwave. Set the microwave for the half or 50 percent power level. This is important because the chocolate will burn if cooked on full strength. Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well. Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.
Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry. Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate. Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour. Repeat with remaining strawberries. You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting. Eat within 24 hours or the berries will become soggy unless refrigerated.