The addition of two tablespoons of coconut oil is optional but will result in a chocolate coating that is smoother.
Following a recipe in a methodical manner.
It is incumbent upon one to prepare the coconut filling.
A big mixing bowl should be used to combine the shredded coconut, sweetened condensed milk, and vanilla extract. To ensure that the coconut is fully covered by the condensed milk, stir it well.
You should use your hands to shape the coconut mixture into little rectangular bars. Spread them out on a baking sheet that has been coated with parchment paper. You have the ability to make them in whatever size you like, in accordance with your preferences.
The coconut bars should be chilled for at least thirty minutes by placing the baking sheet in the refrigerator. This makes it possible for them to become more rigid and makes chocolate coating easier.
The chocolate should be melted.
The chocolate chips or fondant should be arranged in a water bath fashion using a bowl that is incompatible with heat. In order to avoid the bottom of the bowl coming into touch with the pan of hot water, you must take precautions. The chocolate should be stirred until it is completely melted and smooth.
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