🥥 Homemade Bounty / Mounds Bars

3 cups unsweetened shredded or desiccated coconut
1 cup (14 oz can) sweetened condensed milk
12–15 oz (2–3 cups) milk chocolate or dark chocolate chips (use milk chocolate for Bounty, or dark chocolate for Mounds)
(Optional) 1 tbsp coconut oil or butter (to melt with the chocolate for extra shine)

Make the Coconut Filling:
- In a large mixing bowl, combine the shredded coconut and sweetened condensed milk.
- Mix thoroughly with a spatula or clean hands until the coconut is fully coated and holds together when squeezed.
Shape into Bars:
- Take about 2 tablespoons of the coconut mixture and compact it firmly in your hands into small log/rectangular bar shapes.
- Place the shaped bars onto a baking sheet lined with parchment paper.
Chill/Freeze:
- Transfer the baking sheet to the freezer for 20–30 minutes (or fridge for 1 hour).
- Crucial step: Freezing ensures the bars don’t fall apart or melt when dipped into the warm chocolate.
Melt the Chocolate:
- Place the chocolate chips (and optional coconut oil) in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring well in between each interval, until completely smooth and melted.
Dip and Coat:
- Remove the frozen coconut bars from the freezer.
- Using a fork, submerge each log into the melted chocolate to coat completely. Lift out, tapping off excess chocolate against the edge of the bowl.
- Return the coated bars to the parchment paper.
Set & Serve:
- (Optional) Drizzle a little extra chocolate on top or use a knife tip to score the classic 3 parallel lines across each bar.
- Place in the refrigerator for 15–20 minutes to let the chocolate shell set completely. Store in an airtight container in the fridge!