Prep time: 20 minutes

Rest time: 1-3 hours

Materials:

• 3 cups unsweetened shredded coconut
• 1/4 tsp. salt
• 3/4 -1 cup sweetened condensed milk
• 2 cups milk chocolate, semi-sweet chocolate, or bitter chocolate

Process:

1. Line a small cake pan with some parchment paper and set aside.
2. In a medium sized mixing bowl add in the coconut and salt.
3. Add in the sweetened condensed milk and mix well. Start out with 3/4 cup and then add more if you need to. You want to make sure all the coconut is nicely coated.
4. Place the mixture into your cake pan making it as tight as possible to make sure the coconut sticks together nicely (watch video for visual). Place in the freezer 1-2 hours to set.
5. After the mixture is set remove from pan and cut into rectangles or squares (in my opinion it’s easier to dunk them when they are square).
6. Place the chocolate you want to use in a microwave safe bowl and microwave until fully melted at 15-20 second increments, stirring after each 15-20 seconds.
7. Dunk each coconut bar in the chocolate and place on a parchment paper lined baking sheet. Place in the fridge for at least an hour to set. Plate and ENJOY!

Note: If you would like the chocolate to be shiny and easier to manage you can add in a tbs. of coconut oil while melting it. This is optional but I find that it makes the chocolate easier to work with.