Bounty candies prepared in our home kitchen

Place 300 grams of desiccated unsweetened coconut in a bowl. Add 500 grams of condensed milk and 1 teaspoon of vanilla extract.

Line baking pan with parchment paper.

Spread the coconut filling evenly into the pan.

Cover and place in the freezer for one hour.

After an hour, remove the coconut mixture from the freezer and slice into 27 equal bars. Place back in the freezer.

Melt chocolate that does not contain cocoa butter.

Remove the coconut bars from the freezer and dip the bars into the chocolate.

Place the chocolate covered bars on a baking sheet lined with parchment paper.

Once the chocolate sets, the bounty bars are ready to enjoy.