Required ingredients:
130g coconut
160 – 170 g sweetened condensed milk
1 tablespoon vanilla extract (not necessary)

For the icing:
100 g of milk chocolate or 60% cocoa

Preparation:
Mix coconut with sweetened condensed milk and 1 tablespoon of vanilla extract.

Cover with transparent film and leave for about 20 minutes in the refrigerator.
Shape the mixture by hand into the shape you want.
I made small rectangles of 15 gr.

Place them in the freezer for 15 minutes to cool thoroughly.
Meanwhile, melt the chocolate with steam.
Cool the icing.

Dip Bounty in chocolate frosting.
If desired, sprinkle them with a little coconut.
Return to the refrigerator to cool and set the icing.