Grease and line with baking paper a small brownie tin
Place all filling ingredients in a saucepan and stir over a low heat until melted and a grainy coconut paste is formed.
Pour filling into prepared tin, smoothing the tops. Refridgerate for bout 4 hours or until firm enough to cut (coconut bars will still be slightly soft - but you shouldnt be able to bend them when cut).
Carefully invert and cut slice into small bars (rectangles).
Melt chocolate and coconut oil over a double-broiler (or in microwave bursts) until melted.
When chocolate has cooled slightly, dip each bar into chocolate mixture. Repeat with the remaining bars. Refrigerate.