Best Coconut Bark Recipes

QUICK AND EASY COCONUT BARK ("COCADA")

Steps:

• Preheat the oven to 350 degrees F.
• Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

COCADA: EASY COCONUT BARK

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
• Cool slightly, then cut into squares. Serve warm or at room temperature.

COCONUT-ALMOND COOKIE BARK

Steps:

• Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

LIME-IN-THE-COCONUT ALMOND BARK

Steps:

• Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.

COCONUT ALMOND BARK

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; set aside., In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in 1/4 cup almonds. Spread mixture into a 12-in. x 9-in. rectangle on prepared pan., Sprinkle with sugar, coconut and remaining almonds; press lightly into chocolate mixture. Chill for 1 hour or until firm. Break into pieces. Store in an airtight container in the refrigerator.

EASY COCONUT & ALMOND BARK

Steps:

• Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
• Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
• Refrigerate 1 hour or until firm. Break into small pieces.

COFFEE ROASTED ALMOND + TOASTED COCONUT DARK CHOCOLATE BARK RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10 to 12 minutes. Watch closely to make sure they don't burn. In the meantime mix together the coffee grounds, cocoa powder and salt. Add the melted coconut oil and vanilla to a small bowl. When the almonds are done roasting add the pistachios to the baking sheet. Toss the nuts with the coconut oil and then toss them with the coffee. Toss well making sure the coffee grounds evenly coat the almonds and pistachios. It will seem like a lot of coffee, but this is what you want! Roast the almonds + pistachios until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool. Line a sheet pan with parchment or wax paper. Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted. Pour 3/4 (leaving about 1/4 of the chocolate for drizzling over top the nuts) of the melted chocolate on to the prepared baking sheet that has been lined with wax or parchment paper and spread the chocolate out to form a rectangle, be careful not to make it too thin. Immediately sprinkle on half of the toasted coconut, then sprinkle on the almonds and pistachios, leaving out most of the coffee grounds. If desired, sprinkle the bark with a few tablespoons of the coffee grounds that were left on the baking sheet (I probably used about 1/4 cup). Add the remaining toasted coconut and then drizzle the remaining melted chocolate overtop of everything. Sprinkle with sea salt if desired. Refrigerate until firm, about 30 minutes to 1 hour. Peel off parchment, and break bark into pieces.

COCADA: EASY COCONUT BARK RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes. Cool slightly, then cut into squares. Serve warm or at room temperature.

COCONUT BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch baking dish with cooking spray.
• Mix sweetened flaked coconut and unsweetened flaked coconut together in a bowl. Add sweetened condensed milk; stir until coconut is evenly coated. Pour coconut mixture into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 7 to 10 minutes.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

KEY LIME COCONUT BARK

Steps:

• 1. In the picture above, I have candy with coconut and without. Some of my family doesn't like coconut so I just have the key lime crunch in it.
• 2. Melt down your white chocolate in a double broiler or the microwave. Then, add your coconut and stir until well coated. Now pour the mixture on to a wax paper that you have placed on a cookie sheet. Spread out the chocolate with a spoon until desired thickness of your bark. Now, sprinkle the key lime on top of the chocolate while it is still melted. Place in the refrigerator 10 minutes or just wait till it drys on the counter.
• 3. Pick up the piece of Key Lime Coconut Bark and break into pieces. That's it, your done. Enjoy.
• 4. (I really like this with the coconut because of the sweetness mixed with the tart key lime is a nice contrast and tastes really well together.)

BLUEBERRY, COCONUT, AND PISTACHIO CHOCOLATE BARK

Steps:

• Melt 8 ounces chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Once chocolate is nearly melted, but a few chunks remain, stop microwaving and stir until completely smooth. Add the remaining 4 ounces of unmelted chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread chocolate into a thin, even layer using a spatula. Scatter pistachios, dried blueberries, coconut chips, and orange zest quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

PISTACHIO, DRIED CRANBERRY, AND TOASTED COCONUT BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

COCONUT BARK

Steps:

• Spray an 8x8 inch baking dish with nonstick cooking spray.
• Mix coconut and evaporated milk together in a bowl.
• Pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
• Bake at 350 for 20 minutes or until browned.
• Cool completely and then cut into bars.
• This is how the recipe/show said to do it, mostly. Some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut. I found that I cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes. Next time I am going to put it in a 9x13 pan, since I like the toasted coconut best. Other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.

COCONUT CACAO BARK

Steps:

• Melt the coconut oil in a medium saucepan.
• Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
• Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
• Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
• Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
• Check the bark before you take it out of the freezer to ensure its solid all the way through.
• When set remove from the pan and break into pieces. Store in the fridge.
• Bon Appetit!

PISTACHIO, RASPBERRY, AND COCONUT BARK

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pistachios, dried raspberries, and coconut chips quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

LIME-IN-THE-COCONUT ALMOND BARK

Steps:

• 1. Line a 9-inch. square baking pan with foil; set aside. In the microwave, melt chips and shortening stir until smooth; stir in the coconut, almonds and lime peel. spread into prepared pan. chill for 10 to 15 minutes or until firm.
• 2. break into small pieces to serve.

QUICK AND EASY COCONUT BARK ("COCADA")

Steps:

• Preheat the oven to 350 degrees F.Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.
• Recipe courtesy Marcela Valladolid

COCADA: EASY COCONUT BARK

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
• Cool slightly, then cut into squares. Serve warm or at room temperature.

COCONUT-ALMOND COOKIE BARK

Steps:

• Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown., Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack., Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.