Line a cookie sheet with parchment paper.

In a medium mixing bowl, stir together the shredded coconut and sweetened condensed milk until evenly combined.

Wet your hands to prevent sticking.

Shape the coconut mixture into about 12 logs and place them on the prepared cookie sheet.

Re-wet your hands as needed while shaping.

Freeze the coconut logs for at least 20 minutes.

Melt 10 oz of the chocolate in a microwave-safe bowl, heating for 30 seconds, then in 15-second bursts, stirring well between each interval.

Once smooth, stir in the remaining 5 oz chocolate until melted and glossy.

Remove the coconut logs from the freezer.

Using forks, dip each coconut log into the melted chocolate, turning to coat all sides.

Let the excess chocolate drip off, then return each coated bar to the parchment-lined sheet.

Let the bars sit until the chocolate is fully set before serving.