Ingredients

• 2 1/2 cups shredded unsweetened coconut
• 2/3 cup sweetened condensed milk
• 1 1/2 tsp vanilla extract
• 1/2 cup chopped toasted almonds
• 1 1/2 cups dark chocolate chips
• 2 tsp oil (coconut, canola, or vegetable)
• 1/4 cup toasted coconut to sprinkle on top

Directions

• Combine coconut, condensed milk, vanilla, and almonds in a bowl stirring well to combine it all. If mixture seems dry add a little more condensed milk. Put dough in the freezer for 10-20 minutes to make it easier to form bars.
• Once chilled form approximately 16 rectangular logs, place on a pan lined with parchment paper and put back in the freezer for 20 minutes.
• When ready to dip in chocolate combine chocolate chips and oil in a microwaveable bowl. Microwave for 30 second intervals, stirring between each, until it looks like 2/3 of chocolate is melted, then take out and stir until all chocolate is melted and smooth.
• Dip each log into the chocolate with a fork- push down into chocolate then flip over with fork to coat both sides. Remove log with a fork while tapping on side of bowl to get rid of excess chocolate and scraping bottom against side of bowl before placing on parchment paper. Sprinkle toasted coconut on top, then continue with the rest.
• Place bars in a cool place to make the chocolate set.
• Can be stored in a sealed container kept in a cool place for up to 2 weeks or place in freezer to keep longer.

Notes

• Great for Christmas cookie platters.

Photos