To toast coconut:
Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
To prepare drizzle:
In a small bowl, melt together chocolate and margarine. I microwaved mine at 50% power for 25 seconds. If it's too thick, add a tiny bit of milk. Pour chocolate into a Ziploc bag to use for drizzle later.
In a large pot, bring sugar, butter and milk to a boil. Boil for 2 minutes.
Turn off the heat and add in the pudding mix, oats, coconut and vanilla.
Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag's corner and drizzle with melted chocolate. Sprinkle with toasted coconut.