Method
1. Prepare the Coconut Filling
Combine Ingredients: In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until the coconut is well-coated with the condensed milk.
Form the Bars: Shape the coconut mixture into small rectangular bars with your hands. Place them on a baking sheet lined with parchment paper. You can make them as big or small as you like.
Chill: Refrigerate the bars for at least 30 minutes. This makes them easier to coat with chocolate and helps them firm up.
2. Prepare the Chocolate Coating
Stovetop Method: Place the chocolate chips in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate is completely melted and smooth.
Microwave Method: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until melted.
Optional: For a smoother and shinier coating, stir 2 tablespoons of coconut oil into the melted chocolate.
3. Coat the Bars
Dip the Bars: Use a fork to dip each chilled coconut bar into the melted chocolate, ensuring it is completely coated. Let the excess chocolate drip off before placing the coated bar back on the parchment-lined baking sheet.
Repeat: Repeat the process for each bar. If the chocolate starts to harden, gently reheat it.
Chill: Once all the bars are coated, return the baking sheet to the refrigerator to let the chocolate set completely. This usually takes around 15 to 20 minutes.
4. Serve and Store
Enjoy these chocolate bars cold for a refreshing snack or at room temperature for a chewier texture. Store the bars in an airtight container in the refrigerator for up to two weeks or freeze them for longer storage.
