I first made these last year and OH. MY. GOODNESS! These little babies are like a chocolate bar from the store… but homemade. And SO. GOOD! Yum! They’re a bit of a pain to make, but well worth the effort!

This year, I decorated the tops of half of them. Leave it to me to forgot to take a picture though! I melted white chocolate and made stripes on the top of these. Pretty!

If you like chocolate. And coconut. You’ll want to make these!

Recipe is from Tea Time Magazine, issue 2010. Recipe is also available online.

(Picture from Tea Time Magazine’s website)

Coconut Chocolate Bars

14 oz shredded coconut (1 2/3 cup)
1/2 cup corn syrup
24 whole roasted almonds (optional)
18 oz semisweet chocolate chips
2 Tbsp oil

In large bowl, combine coconut and corn syrup. Using your hands or a wooden spoon, knead until coconut is saturated. Place in refrigerator for about 20 minutes.

Line a cookie sheet with waxed or parchment paper. Remove coconut from refrigerator, and shape into bite-size rectangles. Top each rectangle with an almond (if desired). Refrigerate for 20 to 30 minutes.

Melt chocolate on low heat until melted and smooth. Let cool slightly, and stir in oil. Using a fork, dip each coconut rectangle in chocolate, tapping off excess. Refrigerate on prepared cookie sheet until chocolate is set. Once cooled completely, decorate with melted chocolate, if desired.

Store in an airtight container with waxed or parchment paper between layers.