Line your baking dish ( 20 x 20m ) with baking paper and set aside.
Add your shredded coconut in a large mixing bowl.
Melt your coconut oil and pour over the shredded coconut - add the pure maple syrup. Mix well.
Pour the coconut mixture into the lined baking dish and refridgeate for an hour or until firm.
Melt the chocolate over hot water. Cut the chilled coconut mix into bite size pieces and drip into melted chocolate to cover each all over. Lay them out on a lined tray and return to the refrigerator until hard.