Preheat the oven to 350°. Place the coconut on a rimmed baking sheet and toast in the oven until golden, 5-10 minutes.
In the meantime melt the chocolate on the stove-top in a double boiler or in the microwave at 50% power, about 4 minutes, stirring frequently.
Line a baking sheet with parchment paper. Pour the chocolate onto the sheet and spread it out with a spatula. The chocolate does not have to be perfectly level; the change in thickness is a nice touch.
Sprinkle the melted chocolate with the toppings and allow to harden in a cool, dry place for about 45 minutes or until firm. Break into small pieces and store in an airtight container in the refrigerator for up to a week.