Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
• In a large bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, vanilla, and salt. Mix until a sticky, slightly firm dough forms.
• Press the coconut mixture firmly and evenly into the prepared pan. Use the back of a spatula to smooth the top. Freeze for 20 minutes to set.
• Remove the chilled coconut slab from the pan using the parchment overhang. Cut into 12 equal bars or rectangles and place them on a parchment-lined baking sheet. Freeze for another 10 minutes to firm.
• Melt the dark chocolate chips with the coconut oil in a microwave-safe bowl in 20 second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
• Dip each frozen coconut bar into the melted chocolate, using a fork to coat fully, then lift and let excess chocolate drip off. Return to the parchment-lined sheet. If needed, spoon extra chocolate over bars to fully cover.
• Refrigerate the coated bars until the chocolate is set, about 10 minutes. Store in an airtight container in the refrigerator.