Chocolate Coconut Bars (Copycat BountyTM Bars)

Instructions

1. Line a baking sheet with a silicone mat or parchment paper..
2. In a bowl, combine the coconut and condensed milk.
3. Using a 1-tbsp (15 ml) ice cream scoop, form the coconut mixture into 20 balls. Using your hands, form the balls into rectangles 2 inches (5 cm) long with rounded corners. Place on the baking sheet. Freeze for 30 minutes.
4. Place the cooled chocolate in a tall, narrow container (such as a measuring cup).
5. Dip half of each bar into the chocolate and return to the baking sheet. Dip the other half of each bar in the chocolate. Reheat the chocolate in a double boiler or microwave oven as needed. Using the side of a butter knife, create three waves in the chocolate over the surface of the bars, if desired. Refrigerate until the chocolate has set, about 30 minutes. Transfer to an airtight container. Let sit out at room temperature for 5 minutes before serving. The bars will keep for 2 weeks in the refrigerator.