Ingredients
Equipment
Instructions
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until thick and every flake is coated.
- Line an 8x8 inch pan with parchment paper. Press the coconut mixture firmly and evenly into the pan. Freeze for 1 hour or refrigerate for 2-3 hours until very firm.
- Lift the chilled coconut block from the pan and cut into 16 rectangular bars.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth and glossy.
- Using two forks, dip each cold coconut bar into the warm chocolate, ensuring it's fully coated. Allow excess to drip off.
- Place dipped bars on a parchment-lined baking sheet. Create swooping ridges on top with a spoon. Sprinkle with loose coconut flakes and chocolate crumbs. Refrigerate for 30 minutes until set.
Notes
Don't Rush the Chill: The single most important step for clean cuts and easy dipping is ensuring the coconut base is thoroughly chilled and firm. Do not skip this.
Tap for Smoothness: After dipping a bar, tap the fork gently against the side of the bowl. This helps the excess chocolate drip off and creates a thinner, more even coating.
Work Quickly: Have your garnishes ready before you start dipping. The thin layer of chocolate will begin to set quickly, especially on the cold bars.
Double Dip for Extra Thickness: For an extra-thick chocolate shell, allow the first coat of chocolate to set completely, then dip each bar a second time.
Tap for Smoothness: After dipping a bar, tap the fork gently against the side of the bowl. This helps the excess chocolate drip off and creates a thinner, more even coating.
Work Quickly: Have your garnishes ready before you start dipping. The thin layer of chocolate will begin to set quickly, especially on the cold bars.
Double Dip for Extra Thickness: For an extra-thick chocolate shell, allow the first coat of chocolate to set completely, then dip each bar a second time.
