Line your 8x8 inch pan with parchment paper, leaving some overhang for easy removal.
Spread the shredded coconut evenly on a baking sheet and toast in a preheated oven at 180°C (350°F) for 5-7 minutes, stirring halfway until golden and fragrant. Keep an eye on it to prevent burning.
While the coconut cools, melt the chocolate in a saucepan over low heat, stirring constantly until smooth and glossy. Alternatively, melt in short bursts in the microwave, stirring between each.
In a mixing bowl, combine the melted butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well blended and creamy.
Add the toasted coconut to the mixture and fold everything together until the coconut is evenly coated and the mixture feels sticky but manageable.
Transfer the coconut mixture into your prepared pan. Use the back of a spatula or your fingers to press it down firmly and create an even layer. Chill in the fridge for 20-30 minutes until set.
Once the coconut layer is firm, pour the melted chocolate over the top. Spread it evenly with a spatula to cover the entire surface.
Return the pan to the fridge and chill for another 30 minutes until the chocolate is set and shiny.
Once fully chilled and set, lift the bars out of the pan using the parchment overhang. Use a sharp knife dipped in warm water to cut into squares or bars for clean, precise edges.
Let the bars sit at room temperature for 5 minutes before serving to soften the chocolate slightly for the perfect bite. Enjoy the crunchy, chewy, and chocolatey goodness!
