Preheat oven to 325°F. Line a baking sheet with foil. Spread coconut out on baking sheet evenly. Place in oven. Bake until lightly toasted stirring every 5 minutes. Should take 15 minutes tops for the proper toasting.

Place chocolate chips in a medium microwave safe bowl. Heat in microwave for 1 minute. Stir. Continue heating in 30 second intervals, stirring after each, until completely melted and smooth.

Add toasted coconut to chocolate stir to combine thoroughly. Use 2 spoons to scoop mixture out into 12 mounds on foil lined baking sheet.

Press 3 jelly beans into the center of each mound. You will need to gently reshape and press coconut mixture more tightly around jelly beans (use the spoons for this lol).

These will set up at room temperature, but to speed up the process (and for best setting) place the baking sheet in the fridge.