Basically, I used my original Maple Vanilla Popcorn recipe, omitted the Pecans (and oven-drying stage), and drizzled with melted dark chocolate and a generous handful of toasted coconut. Easy peasy.
1 Recipe Maple Vanilla Popcorn (pecans omitted, and you may skip the oven-drying step)
1/2 cup chocolate chips
1/2 cup coconut flakes (unsweetened)
Start with your Maple Vanilla Popcorn spread out on 2 cookie sheets lined with parchment paper. Toast the coconut in a dry nonstick pan over medium heat, stirring frequently to keep it from burning, until your coconut flakes are golden brown. Melt your chocolate in 30 second intervals in a glass bowl in the microwave, or stovetop in a double-boiler. Drizzle chocolate over your popcorn, then top with toasted coconut and allow chocolate to cool until solid. Break popcorn up and store in an airtight container at room temperature for up to a week.