Instructions:

In a medium bowl, combine the unsweetened flaked coconut with the sweetened condensed milk. Mix well until the coconut is fully coated and the mixture is sticky.

Shape the coconut mixture into logs or small mounds, aiming for about 12 pieces for standard-sized bars.

Place the shaped logs onto the lined baking sheet and freeze them for at least 20 minutes to firm up.

While the coconut logs are freezing, melt the dark or semi-sweet chocolate. You can do this in a microwave-safe bowl in short intervals, stirring between each, or use a double boiler for a more controlled melting process.

Once the coconut logs are frozen, dip each one into the melted chocolate, making sure they're fully coated. Use a fork to help with the dipping and to allow excess chocolate to drip off before placing them back on the lined baking sheet.

Allow the chocolate to set at room temperature or place the baking sheet back in the refrigerator for quicker cooling. These delicious bars are perfect for homemade gifts or rainy day activities.