Malted Chocolate Toasted Coconut Fudge

One Year: Mozzarella Grilled Cheese with Harissa, Dates, and Scallions
Two Years: Miche Toast with Opal Apple Ribbons, Hazelnuts, and Lavender Honey
Three Years: Pecan Buttermilk Fudge
Four Years: Brown Butter, Goat Cheese, and Chive Drop Biscuits

Malted Chocolate Toasted Coconut Fudge
Makes 25 squares

1/2 cup desiccated coconut
1 cup large coconut shavings
2 1/2 cups semisweet chocolate chips
1 14-oz can sweetened condensed milk
pinch of salt
1/4 cup ovaltine powder
1 tsp pure vanilla extract
2 tbsp sprinkles, of mixed variety

Preheat oven to 200 degrees Fahrenheit and divide coconut on baking sheet. Toast until golden brown, about 8-10 minutes. Set aside. Meanwhile, bring water to a boiler in a large pot and line a square baking dish with parchment paper. Using a double boiler method, stir together chocolate chips, sweetened condensed milk, and salt until melted. Remove from heat. Stir in Ovaltine and vanilla extract immediately. Stir in all but 1/4 cup toasted coconut flakes. Pour fudge into prepared baking dish, spreading out to edges until evenly distributed. Sprinkle the top with remaining coconut flakes and sprinkles. Refrigerate for 30-45 minutes, then slice into squares. Fudge will last up to three days, stored at room temperature.