Line a small cookie sheet with wax or parchment paper.
Blend half the coconut with the coconut oil, maple syrup and salt until combined and sort of smooth. 4-5 min stopping and scrapping sides down as needed. It doesn’t need to be completely smooth. Add in the remaining coconut and blend until combined- about 30 seconds. Mixture should hold together when squeezed.
Scoop into 1 tablespoons portions, shaping into little candy bars- 2 inch by 1 inch rectangles. Place on the prepared pan, repeat until all mixture if used. It should make 15. Refridgerate 1 hour or until set.
Place the chocolate chips is a small microwaveable bowl or glass mesuring cup. Microwave until melted, about 1 1/2- 2 minutes, stirring every 30 seconds, until smooth. Dip each candy bar in the chocolate, covering completely and scrapping the extra off. Place on the prepared pan and repeat with remaining candy bars.
Store covered at room temperature for up to 2 weeks. They may last longer than that, but mine were gone by then. You can also keep them in the fridge or freezer for longer.