method
1. Lightly oil a large baking sheet. Place the sugar and water in a small heavy-based saucepan over a medium-low heat. Allow the water to heat gently, until the sugar has dissolved completely. Stir occasionally.
2. Bring to the boil and boil rapidly until the syrup registers 138°C/280°F on a sugar thermometer. Remove from the heat. Add the peppermint extract and pour on to the greased baking sheet. Leave to set.
3. Break up the peppermint mixture into a small bowl and use the end of a rolling pin to crush it into small pieces.
4. Melt the chocolate in a heatproof bowl over hot water. Remove from the heat and stir in the mint pieces and desiccated coconut.
5. Spread the chocolate mixture over a 12 x 10 inch sheet of nonstick baking paper, to make a rectangle measuring about 10 x 8 inch. Leave to set. When firm, use a sharp knife to cut into thin sticks, each about 2 1/2 inch long.
