Chewy, sweet coconut centers coated in a crisp layer of chocolate. They’re easy to make and taste like a homemade candy-bar treat.
Ingredients
Coconut filling
- 2½ cups shredded unsweetened coconut
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Chocolate coating
- 2 cups chocolate chips or chopped chocolate
- 1 tbsp coconut oil, optional
Instructions
- Make the coconut mixture: In a bowl, combine shredded coconut, condensed milk, vanilla, and salt. Mix until the coconut is evenly coated.
- Shape the bars: Line a small baking tray or container with parchment paper. Press the coconut mixture firmly into an even layer, about 1–1½ cm thick. Refrigerate for 30–45 minutes.
- Cut: Remove the chilled coconut slab and cut into small bars or rectangles. Place them back in the refrigerator for 10 minutes.
- Melt the chocolate: Melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
- Dip: Using a fork, dip each coconut bar into the melted chocolate, allowing the excess to drip off. Place on parchment paper.
- Set: Refrigerate for 20–30 minutes, or until the chocolate is completely firm.
Tips
- For a Bounty-style texture, use finely shredded coconut.
- Toast a little of the coconut before mixing for a deeper flavor.
- Sprinkle the tops with flaky sea salt while the chocolate is still wet.
- Store in an airtight container in the refrigerator for up to 1 week.
