1. Mix the condensed milk and desiccated coconut in a bowl.
2. Spread this mixture 2 cm thick in a square pan lined with baking paper (or on a baking sheet).
3. Cover with plastic wrap and refrigerate overnight.
4. Remove from the refrigerator the next day and cut into rectangles.
5. Shape the rectangles into a nice, round shape with your fingers.
6. Place in the freezer for 30 minutes to allow the dough to firm up.
7. Melt the chocolate in a bowl over a double boiler or in the microwave, stirring every 30 seconds.
8. Remove the coconut bars from the freezer.
Using a fork, scoop out a coconut bar and dip it into the melted chocolate. Cover the bar completely with chocolate, remove the bar with the fork, tap off any excess chocolate, and scrape it along the side of the bowl.
Carefully place the bar on a piece of parchment paper.
Pierce the chocolate bar with the fork.
9. Repeat with all the coconut bars.
10. Refrigerate the coconut chocolate bars until the chocolate has set.
Enjoy!
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