Ingredients
Scale
- 3 cups sweetened shredded coconut (unsweetened works too for a less sweet bar)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for a smoother chocolate glaze)
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Ensure the paper hangs over the edges slightly; this creates handles that allow you to lift the entire block of bars out easily once they have set. If you don’t have parchment paper, grease the pan lightly with butter or coconut oil.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Use a sturdy spatula or a wooden spoon to fold the ingredients together until every shred of coconut is thoroughly coated and the mixture is sticky and uniform.
- Transfer the coconut mixture into your prepared baking pan. Use the back of a spoon or a flat measuring cup to press the mixture down firmly. You want a very tight, even layer to ensure the bars hold their shape when sliced. Spend an extra minute here to make sure the corners are filled and the surface is level.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Pour the melted chocolate over the coconut layer and use an offset spatula to spread it evenly to the edges.
- Place the pan in the refrigerator for at least 2 hours, or until the chocolate is firm and the coconut layer has set. Once chilled, lift the bars out of the pan using the parchment handles. Use a sharp knife to slice them into 16 squares. For the cleanest cuts, dip your knife in hot water and wipe it dry between each slice.
- Cook Time: 15 minutes