- 1 sheet puff pastry dough, thawed
- 1/2 cup bittersweet or semi-sweet chocolate chips
- 2 tablespoons unsalted butter, melted
- 1/4 cup sweetened flaked coconut
- Garnish: Powdered sugar
- Preheat oven to 350 degrees. Cut puff pastry sheet into thirds, then cut each sheet into 6 rectangles.
- Make a small pile of chocolate chips on one side of a puff pastry rectangle. Fold other side over chocolate chips and seal by pressing fork tines onto the edges. It should look like a little piece of ravioli. Place on a nonstick cookie sheet, or a cookie sheet covered with parchment paper. Repeat with remaining ingredients.
- Brush the tops of the puffs with melted butter, and press a bit of flaked coconut onto each square.
- Bake for 20 to 25 minutes, or until coconut is browned and puff pastry squares are a pale golden color. Remove from oven and cool for 10 minutes. Sift a little powdered sugar over the top before serving. Serve warm at High Tea, or any other time during the day, with a hot cup of black tea or a tall glass of cold milk.