Combine chocolate and coconut oil in a metal bowl over a saucepan of water (make sure the bowl doesn't touch the water) and bring the water to boil.
Remove from heat and allow the residual heat to melt the chocolate. Stir to combine the chocolate and coconut oil.
In a separate large bowl, combine the Rice Bubbles and coconut.
Pour the melted chocolate mixture over the rice bubbles and stir until the dry ingredients are evenly coated in chocolate.
Place 10cm round cookie cutters or egg rings onto a baking tray lined with greaseproof paper.
Dollop approximately 2 tablespoons worth of chocolate crackle mixture into the ring and press down using your fingers. I also found gently pressing down with the bottom of a lightly greased jar works well too.
The mixture will hold its shape, so remove the egg rings and keep repeating this process until you use up all the crackle mix.
Transfer the cookie rounds to the fridge to set.