Add 1/2 cup of coconut milk, 1/3 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon of salt to a saucepan.
Stir with a whisk until it's well combined and there are no lumps before turning on the heat.
Once it's smooth, turn the heat to medium and stir frequently until it starts to boil, then stir constantly for 1 minute until your mixture is thick and smooth.
Remove from the heat and add 2 teaspoons vanilla and still well. Then mix in 3 cups of shredded coconut 1 cup at a time until it's well combined.
Use your hands to form the coconut mixture into small log-shaped pieces. You can make them in any size or shape that you want. (If you are making Almond Joy, place whole almonds on top of the mound of coconut pressing it in a little so it sticks.)
Place the tray of the formed coconut bars into the freezer for at least 20 minutes.
Melt 1 cup of vegan chocolate chips with 2 teaspoons of coconut oil or vegan butter. You can do this by microwaving it for about 1 1/2 minutes or you can use a double boiler.
Dip the cold coconut bars into the melted chocolate, then place them back onto the parchment paper. (Don't pick them back up again until they cool completely and the chocolate is set.)
You can drizzle a little additional chocolate on the tops to make them look a little fancier.
Place the candy bars into the fridge for about 20 more minutes to firm up and set completely.
Notes
Be sure to add the corn starch to cold coconut milk. Stir it until it's well combined with no lumps before turning on the heat.