1.

Line a medium baking sheet with wax paper or parchment paper.

Clear some room in the freezer for this sheet and set aside.

2.

Use the double boiler method to melt chocolate chips.

Otherwise, just add chocolate to a medium, microwave-safe bowl.

Heat in 20-second increments until completely melted.

Stir in between heating increments using a wooden spoon,

3.

Add in coconut.

Stir and fold until well combined and thoroughly mixed with chocolate.

4.

Spread the chocolate mixture onto the prepared baking sheet and form a rectangle.

Chill in the freezer for 10-20 mins, until firm.

Cut into bars with a sharp or dented knife.

Enjoy!

Notes:

Store in an airtight container in the refrigerator for up to 1 week.

You can dry toast the coconut on a sauté pan for crunchier bars.