This recipe yields approximately 2 1/2 dozen bars. Plan on 1 or 2 bars per serving.
- 14 ounces sweetened coconut flakes
- 8 ounces sweetened condensed milk (a little more than half of a 14-ounce can)
- 20 ounces dark chocolate or semi-sweet chocolate morsels
- Pour the coconut flakes into a small mixing bowl and break up any lumps.
- Pour the sweetened condensed milk into the coconut and mix thoroughly until all the coconut is coated.
- Let the milk soak into the coconut for about 10 minutes and stir one more time to make sure the milk and coconut flakes are mixed evenly.
- Line two small baking sheets with foil or parchment paper and spray lightly with non-stick cooking spray.
- Using a 1 tablespoon measuring spoon, scoop enough coconut into the spoon to fill it, packing it down firmly. Use your thumb, gently push the coconut at one end and carefully release it from the spoon; place it flat side down on the baking sheet. Continue shaping individual bars until all the coconut filling is used and the sheets are full.
- Place the sheets in the freezer for about 15 minutes to firm the bars and make them easier to handle during the dipping process. The coolness of the bars will also help the chocolate set quicker.
- When you're ready to dip the coconut bars, pour the chocolate morsels into a medium size glass bowl. Place the bowl in the microwave oven and heat on high for 50 seconds. Stir the chocolate and continue heating for 20 seconds at a time, stirring between each heating, just until the chocolate is melted. Take care not to overheat it or it will be too runny to coat the bars with a single dipping. Let the chocolate cool for about 5 minutes after heating, stirring it occasionally.
- Remove one tray of bars from the freezer. Working with two spoons, dip one spoon in the chocolate to coat it. Place one coconut bar on the spoon with its flat side down and use the other spoon to pour chocolate over the rounded top, letting it melt over the entire surface of the bar. Tap the excess chocolate off the spoon you used to pour the chocolate over the bar and use it to scrape the bar off the other spoon gently and back onto the baking sheet. Continue this process until the first tray is finished and then remove the second tray of bars from the freezer and repeat.
- Allow the bars to cool until the chocolate is set, and then they're ready to serve. Store them in an airtight container with wax paper or parchment in between layers and keep the container in a cool place. The bars will keep for about 1 week, but you can store them for about a month in the fridge.
These bars make a great treat for potlucks, showers, and other gatherings.