Makes 30-50 pieces depending on how you cut them up.
600g desiccated coconut
420g icing sugar, sieved
2 x 395g condensed milk
2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar
50g plain chocolate, I use 70% cocoa
Line the base and sides of a large roasting tin with baking parchment.
In a very large bowl, weigh out the coconut and sifted sugar, stir to combine.
Now add the condensed milk, vanilla extract and cider vinegar.
Using your hands, mix really well.
Pour the coconut mixture into the prepared tin and push down with the back of a silicone spatula to flatten it out evenly.
Melt the chocolate carefully in the microwave and drizzle over the coconut base.
Pop the roasting tin into the fridge for three hours and then remove the paper and cut into squares.
I keep this in the fridge here as we are in summer but if you are in a cooler climate, in the cupboard is fine.