Ingredients
- 1 cup sweetened condensed milk
- 2 cups shredded coconut
- 1 1/2 cups dark chocolate chips (semi-sweet also works)
- 1 tablespoon coconut oil (optional, helps create a smoother chocolate shell)
Instructions
-
Mix the coconut filling
In a medium bowl, combine the shredded coconut and sweetened condensed milk. Stir until the mixture becomes evenly blended and sticky. -
Shape the coconut bars
Scoop out about 1–2 tablespoons of the mixture and form it into small rectangular bars. Arrange them on a parchment-lined baking sheet. -
Freeze to firm up
Place the tray in the freezer for 15–20 minutes so the coconut bars hold their shape during dipping. -
Melt the chocolate coating
While the bars chill, add the chocolate chips (and coconut oil, if using) to a microwave-safe bowl. Microwave in 15–20 second bursts, stirring between each round, until the chocolate is fully melted and smooth. -
Dip and coat
Dip each cold coconut bar into the melted chocolate, making sure it’s completely covered. Let excess chocolate drip off, then return the bar to the lined baking sheet. -
Chill until set
Refrigerate the coated bars for 15–20 minutes, or until the chocolate coating is firm.
Enjoy
Serve chilled or at room temperature for a rich coconut-and-chocolate treat.
