1.Have a mini muffin pan lined with paper liners. Set aside until ready to fill.
2.Preheat oven to 325 degrees, line a cookie sheet with parchment paper and spread coconut in a single layer, use two sheets if needed. Toast in oven for about 8 minutes, rotate pan after 4 minutes and shake pan gently. Check after 6 minutes to see that the coconut is not burned. You want it looking toasted and slightly brown, but not too dark. When finished, take out of the oven and let cool right on the cookie sheet.
3.Melt the chocolate in a double boiler under simmering water. Add oil before the chocolate is melted. Keep stirring until chocolate is shiny and melted. Take off the heat and stir again to cool down just a bit.
4.Gently toss the coconut into the chocolate mixture. Combine completely and dollop into each mini muffin cup until all are filled. Tap the pan just a little to remove any air bubbles. Sprinkle any extra toasted coconut over some of the clusters. Place in fridge for about 30 minutes until set. Keep in fridge up to 5 days in an airtight container. Enjoy!