Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
In a medium bowl add shredded coconut and drizzle maple syrup across. Make sure to get all the maple syrup from the measuring spoon or cup onto your coconut. Use a spoon to stir vigorously for about 20-30 seconds until all the coconut is evenly coated in syrup.
Transfer the coconut to your prepared baking pan, spreading it out in as thin a layer as possible. It’s okay if the coconut is clumped together as long as it is still a very thin layer.
Bake for about 8 minutes or until all of the coconut is a medium brown (you want it cooked more than golden brown but before it starts getting burned). Baking time can vary and it doesn’t take long for the coconut to turn from brown to burnt so I do recommend watching the oven carefully starting around 5 minutes. Let the coconut fully cool. Once cooled, the coconut should be very crispy.

Once coconut is fully cooled and crispy, add pistachio butter to a mixing bowl. Add in the crispy coconut and stir until the coconut is fully incorporated. Stirring in the coconut should break up the clumps as well so they become mostly individual coconut shreds again. The mixture should also thicken to a very thick paste.
Line an 8 x 4 inch loaf pan with parchment paper. Spread the pistachio mixture evenly across the bottom of the pan. Your filling should be slightly more than 1/2 inch thick. Place into the freezer to freeze solid, about 2 hours. (If you want more uniform chocolates and don’t want to have to cut frozen filling, you can also freeze the filling in silicone chocolate molds or silicone ice cube molds that are about 1 inch squares.) Once completely frozen, cut with a large sharp knife into approximate 1 inch squares. If your mixture is breaking, you can let it thaw for a minute or two before cutting, but don’t wait too long because the pistachio butter does start to thaw and melt very fast, within a few minutes after being removed from the freezer. After cutting into individual squares, place the square bars back into the freezer for about 15-30 minutes to fully firm up again.
Meanwhile, add chocolate chips to a large mixing bowl. Heat in 30 second increments, stirring in between, until it’s completely smooth and melted, about 2 minutes total. If you prefer a thinner chocolate coating, you can add a little melted coconut oil, stirring in 1 tsp at a time, until the chocolate reaches your desired consistency.

Once chocolate is ready, remove the bars from freezer. Using your favorite dipping tool, dip each square into the melted chocolate, ensuring it is fully coated. Avoid making your chocolate coating too thin. Since the filling will expand when it’s no longer frozen, you do want to make sure your chocolate shell is not too thin so that it can hold the filling. Shake off any excess chocolate off before placing the square back on the parchment-lined baking sheet. Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar. Repeat with remaining bars. You do need to work quickly because the filling will start to melt. You can keep about half of the bars in the freezer while you are dipping the first half to prevent them from melting.
If desired, you can add a thin drizzle of chocolate on top for garnish and/or sprinkle with some finely chopped pistachios. Place the bars into the fridge until the chocolate shell is set (this should only take a few minutes). The bars are then ready to serve. If the filling is still very cold, you can let the bars sit a little longer at room temperature before serving. Uneaten bars can be stored in an airtight container for 1 day at room temperature and longer in the fridge or freezer.