1 egg, beaten
3 1/2 cups rolled oats
1 1/2 cups flaked coconut
1 (3 ounce) package instant chocolate candy mix
1/2 cup melted butter
1 1/2 cups dark corn syrup
In a large mixing bowl, combine egg and oats. Beat until smooth. In a separate bowl, combine coconut and instant mix. Stir well, add butter and corn syrup. Gently stir in coconut mixture.
Heat a roasting pan or saucepan with oil over medium heat. Heat the mixture over medium heat. Pour coconut mixture less than half of the hot water into the coconut mixture, then spoon over the baking pan or saucepan. Let the dish rest until warm. Refrigerate at least 4 hours, or overnight.