Warm coconut oil just until it becomes liquid.

Mix the shredded coconut and honey into the coconut oil, combining well.

Press mixture into an 8x8 pan lined with parchment paper and freeze or refrigerate until sold.

Heat chocolate chips in microwave at 50% power in 30 second intervals, stirring each time until completely melted.

Pour over coconut spreading evenly. Top with extra coconut if desired. Refrigerate for chocolate to set.

Cut into 1 inch squares and store in the fridge until ready to eat.

**Dairy Free** Use Ghirardelli semi sweet or other dairy free chocolate