Preheat your oven or toaster oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast for about 5-7 minutes until golden and fragrant, stirring once or twice to avoid burning.
In a large mixing bowl, combine the toasted coconut, honey or maple syrup, melted butter, and vanilla extract. Stir well until all ingredients are evenly coated and the mixture feels sticky and cohesive.
Line your baking pan with parchment paper for easy removal. Transfer the coconut mixture into the pan and press it down firmly with the back of a spatula or your fingers, spreading it into an even layer. Chill in the refrigerator for about 30 minutes to help it set.
While the mixture chills, melt the dark chocolate in a microwave in 20-second bursts, stirring each time until smooth. Let it cool slightly so it doesn’t melt the coconut layer when drizzled.
Once the coconut mixture is firm, remove the pan from the fridge. Drizzle the melted chocolate over the top using a spoon or spatula for a glossy, even layer.
Return the pan to the fridge for another 15-20 minutes, allowing the chocolate to set and the bars to become firm.
Once fully set, lift the coconut slab out of the pan using the parchment paper. Use a sharp knife to cut into squares or rectangles, revealing the chewy, coconut-filled interior topped with shiny chocolate.
Serve immediately or store in an airtight container in the fridge for up to a week. For softer bars, let them sit at room temperature for a few minutes before serving.
