Carefully insert a wooden lollipop stick through the centre of each kiwi, from bottom to top. Place onto a baking tray lined with baking paper and freeze until solid – this should take at least 4 hours.
Heat a small frying pan over a medium-high heat and add the coconut. Stir continuously until the coconut begins to turn a golden colour, then immediately transfer to a small bowl.
Dip each lolly into the melted chocolate, ensuring any excess chocolate drips off. Return the lollies to the lined baking tray, sprinkle each one with the toasted coconut. Place back into the freezer for 20 minutes, until solid.