5 ounces (Eagle) sweetened condensed milk
1 tsp. vanilla extract
2 c. powdered sugar
14 ounces flaked coconut
1 24-ounce package semi-sweet chocolate chips
Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little bit at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot (not boiling) water, melt the chocolate chips in a bowl and heat for 1 minutes on high;stir, then heat for 1 minute more. Remove the coconut mixture from the refrigerator and cut it into 1x2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper; This could take several hours, but chocolate sets best at cool room temperature (below 70 degrees). You may need to speed up the process by placing the bars in the refrigerator for about 30 minutes.
Make 3 dozen bars.