<http://schema.org/recipeInstructions>
" Line several cookie sheets, jelly-roll pans or trays with waxed paper Place coconut directly on a gas or electric burner on medium-high heat 4 to 5 minutes, turning several times, until burnt in spots and shell starts to crack (brown fibers may spark and smolder). Using oven mitts, remove coconut to sink. Hit shell with a hammer until it breaks in pieces (the larger the better) and coconut milk runs out into sink. Lift off brown outer shell. With a vegetable peeler, peel off brown skin. Using a sharp knife, slice coconut meat in long half-moon-shaped chips, about 1/4 inch thick. Melt chocolate as directed on package. Stir in cinnamon Dip about 1/3 of each chip into chocolate mixture; let excess drip off, then place on lined cookie sheets until set. Reheat chocolate as it cools. Store in refrigerator in airtight container.The coconut flavor is even more intense if the chips are toasted before being dipped in the chocolate.To toast coconut chips: Spread chips in single layers on cookie sheet(s). Bake in a 350\u00B0F oven 25 to 35 minutes, turning once until golden brown. Cool before dipping."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a8841/chocolate-dipped-coconut-chips-recipe-120156/>