Toasted Coconut Bark

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 01/26/22
Toasted Coconut Bark
(c) Elizabeth LaBau
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 10 servings
Nutrition Facts (per serving)
280 Calories
17g Fat
35g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 280
% Daily Value*
Total Fat 17g 22%
Saturated Fat 13g 64%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 16%
Total Sugars 28g
Protein 2g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 1mg 8%
Potassium 216mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crunchy, sweet toasted coconut and semisweet chocolate combine in this simple recipe for toasted coconut bark. It’s amazing how two ingredients and 15 minutes can produce such a sophisticated, tasty treat.

Ingredients

  • 12 ounces semisweet chocolate, chopped

  • 3 cups shredded sweetened coconut

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Spread the coconut out on a rimmed baking sheet, and toast it in the oven until golden brown, stirring after every 3 to 4 minutes to prevent burning.

  3. The toasting process will probably take about 15 minutes to get the coconut thoroughly brown. Once toasted, set it aside to cool.

  4. While the coconut cools, temper the semisweet chocolate by following these instructions. ​If you decide not to temper the chocolate, just know that it might become soft at warm temperatures and will lose the “snap” and gloss that characterize tempered chocolate.

  5. Once the chocolate is tempered and the coconut is cool, stir 1 cup of the toasted coconut into the chocolate and stir until it is well-distributed.

  6. Pour the chocolate onto a foil- or waxed paper-covered baking sheet, and spread it into a thin layer about 1/4-inch thick.

  7. Generously sprinkle the remaining 2 cups of toasted coconut all over the top of the bark, covering all of the chocolate and pressing it down gently to adhere it to the chocolate.

  8. Allow the chocolate to set at room temperature, or refrigerate it for 10 minutes to speed up the process.

  9. Once set, break the toasted coconut bark into small pieces to serve.

    Toasted coconut bark can be stored in an airtight container at room temperature for up to a week.

    Click Here to View All Coconut Candy Recipes!