Line a small loaf pan with parchment paper. Set aside.
In a high speed blender, food processor, or mixing bowl, add all your ingredients, except for the chocolate. Blend well, until combined. Transfer into the lined loaf pan and spread out, using a rubber spatula.
Place the loaf pan in the freezer for 30 minutes, to firm up.
Remove the loaf pan from the freezer and cut it up into bars. Place back in the freezer while you melt the chocolate.
In a microwave safe bowl or stovetop, melt your chocolate. Transfer to a large mixing bowl. Remove the coconut bars from the freezer and moving quickly, dip each bar in the chocolate until completely covered. Repeat until all the bars are covered, then refrigerate them until the chocolate has firmed up.
TO STORE: Store bounty chocolate bars at room temperature, in a sealed container, for up to 2 weeks. You can store them in the refrigerator if you'd like them to keep for longer.TO FREEZE: Line a container with parchment paper and place bounty bars in there. Store in the freezer for up to 6 months.