- 3 cups unsweetened shredded coconut
- 1/2 teaspoon Maldon salt (or another flaked sea salt)
- 2/3 cup sweetened condensed milk
- 10 ounces bittersweet chocolate, melted
Line an 8x8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.