This Chocolate Coconut Bark is quick, easy and made with only 3 ingredients. It's a simple candy recipe that is a must make for special occasions.
My Dad was a huge bark fanatic so I've been making it since I was a teenager. I've probably made over 200 batches over the years.
Typically, I do not temper my chocolate when I make bark for the holidays. To be honest, it doesn't seem worth it when it gets gobbled up so fast.
Honestly, I like to keep it simple, especially during the busiest time of the year. Not only is this coconut bark quick to make but it's also absolutely delicious.
This chocolate coconut bark only uses 3 ingredients and takes just a few minutes to make. You can melt the chocolate in a double boiler or you can melt it in the microwave.
However you melt it be sure to be sure to use your favourite chocolate. I've used them all, including milk, semi-sweet, dark and white chocolate.
Now, go forth and make this chocolate coconut bark as soon as possible!
- Chocolate - Any kind of chocolate works for this recipe. Use whatever type you love the most.
- Extract - I used coconut extract but you could use vanilla extract.
- Coconut - Shredded coconut is the way to go. You can use toasted coconut if you like it.
How to Make Chocolate Coconut Bark:
- First melt the chocolate in a double boiler, or microwave. Melt until smooth.
- Next, add the coconut extract. Stir well.
- Then, pour the chocolate onto a parchment lined baking sheet and smooth out it out with a spatula.
- Sprinkle shredded coconut over top.
- Next, place the baking sheet in the fridge to set the bark.
- Then, remove the baking sheet from the fridge and break the bark apart.
How to Store:
- First of all, always cool the bark completely before wrapping it up or sealing it in a container.
- This bark is not tempered so it needs to be stored in the fridge so it does not melt.
- You can store it in a freezer bag but make sure you remove ALL the air from it.
- It can also be stored in an airtight container. I recommend placing parchment or waxed paper between the layers.
- The bark can be stored in the fridge for 1 to 2 weeks.
- This coconut bark can also be stored. in the freezer for up to 2 months. Just be sure it's wrapped tightly and stored in an airtight container.
- Nuts - Almonds, cashews, Brazil nuts or pistachios would work well in this recipe.
- Dried Fruit - Adding dried bananas, mango, papaya or dried orange peels would taste great.
- Chocolate - Mix things up and use white chocolate. Or do a marble pattern with the chocolate mixture by swirling white chocolate with semi-sweet, milk, or dark chocolate.
More Holiday Treats:
- Chocolate Peppermint Bark
- Black Forest Bark
- S’mores Cookies
- Chocolate Peanut Butter Bark
- White Chocolate Oreo Cookie Balls
- Easy Chocolate Peppermint Fudge
- Pretzel Bark with Peppermint
Places to stalk Cravings of a Lunatic
- If you're melting the chocolate in a double boiler, bring water to a boil in a saucepan. Lower it to a simmer and place a heat proof glass bowl over top of the water but no touching it. Toss the chocolate in the bowl and melt until smooth. Stir as needed.If you're melting it in the microwave, then toss the chocolate in a microwave safe bowl and melt for 2 to 3 minutes. Make sure you check it often after the 1 minute mark.
- Add the coconut extract to the chocolate. Stir well.
- Pour the mixture into an 8 x 8 parchment lined pan.
- Toss the coconut over top the chocolate.
- Pop the pan in the fridge to set up. This should take 20 to 60 minutes.
- Remove the pan from the fridge. You can either break apart by hand or cut it. I prefer rough edges so I break mine by hand.
- This coconut bark can be given away as gifts or eaten up all my your little old self.
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