3 cups shredded unsweetened coconut
Sweetened condensed milk, 14 oz.
Dark chocolate, 15 oz (or semi-sweet chocolate)
Combine the coconut and sweetened condensed milk in a medium mixing basin.
Form the coconut mixture into 12 logs with clean, damp hands, and place each one on a parchment paper-lined baking sheet. Allow for a 20-minute freeze time.
Melt about 10 ounces of chocolate in a microwave-safe bowl by microwaving on high for 30 seconds, then in 15 second intervals until thoroughly melted. Between each interval, stir thoroughly.
Stir the remaining 5 ounces of chocolate into the melted chocolate until it’s completely melted.
Dip each coconut bar into the chocolate using forks, then return to the parchment-lined baking sheet. Allow the chocolate to set on the bars. The chocolate should set rapidly because the bars were refrigerated in the freezer.