Ingredients needed:
130g shredded coconut
Sweetened condensed milk (160-170 g)
1 tablespoon vanilla extract (optional)

100 g milk chocolate or 60% cocoa for the frosting

Prepare the coconut by combining it with 1 tablespoon of vanilla extract and sweetened condensed milk.

Refrigerate for about 20 minutes after covering with transparent film.
Hand-form the mixture into the desired shape.
I cut little 15-gram rectangles.

Put them in the freezer for 15 minutes to completely cool.
Meanwhile, use steam to melt the chocolate.
Allow the icing to cool.

Bounty should be dipped in chocolate icing.
Sprinkle with a little coconut if preferred.
Return the frosting to the refrigerator to chill and solidify.