Spread the shredded coconut on a silicone mat on a baking tray.
Heat the fondant in a small heavy-based saucepan over medium heat for 3 minutes or until it melts, then increase the heat to high and cook for a further 5 minutes or until it has caramelised and turned a light caramel colour. Immediately pour the caramelised fondant over the shredded coconut to cover.