Preparation

• 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.