Melt the butter over low heat, add cream and sugar to it and keep on fire until the sugar melts. Add coconut flakes and pour the finished mass into a parchment-covered mold. Put in the refrigerator for an hour.
Cut the sweets, separate them and put them back in the freezer for 3 hours.
Melt the chocolate in a water bath and dip the chocolate candies into a toothpick beforehand. Do not wet the bottom so that you can put it on it then without much smearing. When the chocolate hardens, dip the bottom and wait again until it hardens. With this method, your Bounty will be smooth and beautiful.
Bounty bars are ready, you can also use white chocolate.