Mash the cottage cheese with a fork until smooth.
Add the vanilla sugar and mix.
Add the shredded coconut and stir to combine.
Add the melted butter and mix again.
Add the powdered sugar and stir until the mixture is smooth.
Mix the mixture until everything is well combined and slightly sticky.
Shape the mixture into small bar‑shaped logs and place them on a parchment‑lined board. Freeze for 30 minutes.
While the bars are chilling, finely chop the hazelnuts.
Break the milk chocolate into small pieces and melt it over a double boiler, stirring until smooth.
Pour the melted chocolate into a mug and add the oil, then stir to combine.
Add the chopped hazelnuts to the chocolate and mix well.
Take the bars from the freezer, insert a wooden skewer or toothpick into each one and dip it into the mug of chocolate.
Rotate each bar so it is coated with chocolate on all sides, then let the excess drip off.
Place the coated bars back on the parchment paper and freeze for 20 minutes.
Serve the glazed cottage cheese bars chilled and enjoy.