- Prep time: 20 minutes
- Chill time: 1 hour
- Yields: About 8–10 bars
Ingredients
- 3 cups shredded coconut (sweetened or unsweetened, depending on your preference)
- 1 cup sweetened condensed milk
- 12 oz (340g) milk chocolate or semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, helps make the chocolate coating smooth and shiny)
Step-by-Step Instructions
Step 1: Make the Coconut Filling
- Mix: In a medium bowl, combine the shredded coconut and the sweetened condensed milk. Stir well with a spatula until the coconut is thoroughly coated and sticky.
- Shape: Scoop out about 2 tablespoons of the coconut mixture. Using your hands, firmly press and mold it into a small log or rectangular bar shape (just like in the photo).
- Chill: Place the shaped coconut bars onto a baking sheet lined with parchment paper. Put them in the freezer for 20 to 30 minutes to harden. Don’t skip this step, or they will fall apart when you dip them in the hot chocolate!
Step 2: Coat in Chocolate
- Melt: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until the chocolate is completely melted and smooth.
- Dip: Remove the coconut bars from the freezer. Drop one bar at a time into the melted chocolate. Use a fork to lift it out, letting any excess chocolate drip back into the bowl.
- Set: Place the chocolate-covered bars back onto the parchment paper.
- Final Chill: Place the bars in the refrigerator for about 30 minutes until the chocolate coating is completely set and snappy.
Pro-Tip: If you love Almond Joy bars, you can easily press a whole roasted almond onto the top of each coconut bar right before you dip them into the chocolate! Store these in an airtight container in the fridge to keep them firm.
