Line an 8 x 8 inch pan with parchment paper, allowing the edges to hang over the sides.

In a food processor, combine the unsweetened shredded coconut, melted coconut oil, and maple syrup. Blend until the mixture is creamy and well combined.

Transfer the mixture into the prepared pan, pressing it down into an even layer.

Refrigerate the pan for at least 1 hour to let the bars firm up.

Once the bars are firm, slice them into bars using a sharp knife.

Melt the chocolate in a microwave-safe bowl or over a stovetop until smooth.

Dip each coconut bar into the melted chocolate, ensuring they are well coated.

Place the chocolate-coated bars on a lined plate and return to the refrigerator until the chocolate solidifies.