In a medium mixing bowl, combine the shredded coconut with the sweetened condensed milk. Stir until you have a dense, sticky mixture that holds together well.

Using your hands, shape the mixture into small rectangular bars, pressing firmly so they are compact and keep their form.

After shaping three or four pieces, rinse your hands and leave them slightly damp. This little trick helps prevent the coconut mixture from sticking.

Place the coconut bars on a baking sheet lined with parchment paper and transfer them to the freezer for about 20 minutes.

This step is important, as it firms them up and makes coating them in chocolate much easier.

While the bars are chilling, prepare the chocolate. Chop it into small pieces and place about two thirds of it into a microwave safe bowl.

Heat on medium power for 30 seconds, then stir. Continue heating in 15 second intervals, stirring each time, until the chocolate is completely melted.

If you prefer the stovetop, set a heatproof bowl over a small saucepan of gently simmering water. Stir the chocolate slowly over low heat, taking care that no water or steam touches the chocolate.

Once melted, add the remaining third of the chocolate and stir until fully dissolved. This simple tempering step helps the chocolate set with a smooth finish and a pleasant snap.

Remove the coconut bars from the freezer. To keep things neat, you may work with one bar at a time and leave the rest chilled.

Using two forks, dip each bar into the melted chocolate, turning it to coat all sides evenly.

Lift it out with one fork and use the other to gently scrape away excess chocolate before placing it back onto the lined baking sheet.

Allow the bars to rest until the chocolate is fully set. This may take a few hours, depending on the room temperature. Once firm, they are ready to enjoy.