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To start, prepare an 8" x 8" or a 9" x 9" baking dish by lining it with parchment paper.
Put the unsweetened coconut, coconut oil, maple syrup and pinch of salt in a food processor. Process for about 1 minute until all ingredients are mixed and sticking together.
Scoop out coconut mixture and flatten in the prepared baking dish. Try to smooth out the top as much as possible. Place a piece of plastic wrap on top and gently press to level it. Place in the fridge for at least 2 hours.
After 2 hours, place the chocolate chips in a bowl and microwave for 30 seconds. Stir and microwave for an additional 30 seconds. Stir until smooth. Add additional microwave time if it's not completely melted.
Smooth the melted chocolate over the top of the cold coconut mixture. Return to the fridge for another 15 minutes.
Use the parchment paper to easily remove chocolate coconut from the baking dish. Cut into 12 bars and serve cold.
Store any leftover bars in an airtight container in the fridge for up to 5 days.