Easy Homemade Bounty (Mounds) Bars

1 hour

1. In a medium bowl, mix unsweetened shredded coconut(255 g) and sweetened condensed milk(300 g) to make a thick and sticky paste.
2. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape.
3. Arrange the coconut bars on a baking sheet lined with parchment paper and put in the freezer for 20 minutes.
4. In the meantime, cut semisweet chocolate(425 g) into pieces and put two-thirds of it in a microwave-safe bowl.
5. Microwave the chocolate on medium power for 30 seconds, stir, then repeat in 15 seconds intervals, until the chocolate has melted completely.
6. Add the remaining one-third of the chocolate and keep stirring until fully melted.
7. Remove the rectangles from the freezer. Using two forks, dip one rectangle halfway into the melted chocolate and roll it to coat all sides.
8. Using one fork, lift the rectangle out of the melted chocolate. With the other fork, scrape off excess chocolate, then arrange the bar on a lined baking sheet.
9. Allow a few hours for the chocolate coating to set