Preheat the oven to 350F (175C).

Grease and flour a 9 X 5 X 3 inch loaf pan to prevent sticking.

In a medium bowl, pour the chocolate chip muffin mix and stir to remove any clumps.

Add the toasted coconut, egg, water, and vanilla extract to the bowl.

Stir the mixture until just moistened, approximately 50 strokes.

Pour the batter into the prepared loaf pan, spreading evenly.

Bake in the preheated oven for 45 to 50 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean.

Remove the bread from the oven and cool in the pan on a wire rack for 15 minutes.

After cooling slightly, slice and serve.

To toast coconut: Preheat the oven to 325F (160C).

Spread the coconut in a single layer on a baking pan with sides.

Bake, stirring frequently, until light golden brown, about 5 to 7 minutes. Watch closely to prevent burning.