In a large mixing bowl, add the shredded coconut and powdered sugar and mix until combined. Add the coconut condensed milk and mix until a thick batter remains.
Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate and freeze for ten minutes.
Melt your chocolate. Using two forks, dip the coconut in the melted chocolate until fully coated.
Place the mound bars on a lined plate and refrigerate until the chocolate has firmed up.
Notes
TO STORE: Leftovers can be stored at room temperature, in a sealed container, for up to 2 weeks. You can store them in the refrigerator if you’d like them to keep for longer.
TO FREEZE: Line a container with parchment paper and place bounty bars in there. Store in the freezer for up to 6 months.
Nutrition
Serving: 1Bar | Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Sodium: 49mg | Potassium: 45mg | Fiber: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg | NET CARBS: 20g
