• Pre-heat oven to 350 degrees.
• Spread the coconut in a small sauté or iron skillet pan and toast it stove top over medium low heat for approximately 5 minutes. The coconut should be lightly brown. Set aside.
  1/4 cup unsweetened shredded coconut
• While the coconut is toasting, coat a silicone mini muffin pan with non-stick baking spray.
• Using a microwave safe bowl, begin melting 1/4 cup semi-sweet chocolate chips in 15 second intervals, turning the bowl each time. Watch for a shiny sheen on the chocolate then use a dry spatula to scrape sides and mix melting chocolate.
• Once the chocolate has completely melted, add in 2 tablespoons butter and gently mix until butter is melted. This may require a few more seconds in the microwave. Note: this melting process is repeated for the glaze.
• Once chocolate and butter are melted and fully incorporated, add sugar and mix well. Whisk in the egg then add 2 tablespoons dark rum, vanilla extract, salt, flour and coconut and whisk until all is well combined. Pour batter evenly into muffin tins and place tray in the center of hot oven.
  1/4 cup granulated cane sugar

  1 large egg

  1/4 teaspoon vanilla extract

  1/4 teaspoon kosher salt

  3 tablespoons all-purpose flour

  1/4 cup unsweetened shredded coconut
• Bake 15 minutes or until a toothpick comes out clean.

Make the Chocolate Rum Glaze

• In a microwave safe measuring cup, melt 1/4 cup semi-sweet chocolate chips in the microwave in 15-second intervals. Once shiny sheen is present on chocolate, stir with a dry rubber spatula and add in 1 tablespoon butter to the melting chocolate. Stop heating when fully melted. Melted chocolate will appear a bit thick.
• Add 1 tablespoon of dark rum and stir. Allow to a cool a bit then drizzle warm syrup over each bite.