MAKES 12 BARS
425g milk cooking chocolate
3 cups shredded coconut
1 cup sweetened condensed milk
1 In a medium bowl, mix the coconut and sweetened condensed milk to make a thick and sticky paste.
2 Using your hands, form rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. After every 3 or 4 rectangle bars, wash your hands and do not dry them completely – that way, the paste won't stick on your hands.
3 Arrange the bars on a baking sheet lined with parchment paper and place in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate.
4 In the meantime, cut the chocolate into pieces and put 2/3 of it in a microwave-safe bowl.
5 Microwave on medium power for 30 seconds, stir, then repeat in 15 second intervals until the chocolate has melted.
6 Add 1/3 remaining chocolate and keep stirring until it’s fully melted.
7 Remove the coconut rectangles from the freezer. Using two forks, dip one rectangle into the melted chocolate and roll, to cover all sides.
8 Using one fork, remove the rectangle from the chocolate. With the other fork, remove the excess chocolate and arrange your bars on a lined baking sheet.
9 Allow a few hours for the chocolate to set before serving.