Coconut Bark Recipes

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.

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.

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.

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.

TOASTED COCONUT BARK

Steps:

• Toast the coconut: spread sweetened shredded coconut on a rimmed baking sheet. Bake at 350° F. 8-10 minutes, stirring halfway through. Set aside to cool.
• Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
• To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
• Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
• Once hardened, cut or break 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.

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.

TOASTED COCONUT BARK

Steps:

• Preheat the oven to 350 F.
• 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.
• The toasting process will probably take about 15 minutes to get the coconut thoroughly brown. Once toasted, set it aside to cool.
• 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.
• 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.
• Pour the chocolate onto a foil- or waxed paper-covered baking sheet, and spread it into a thin layer about 1/4-inch thick.
• 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.
• Allow the chocolate to set at room temperature, or refrigerate it for 10 minutes to speed up the process.
• 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!

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.