Toasted Coconut Bark

Toasted Coconut Bark

Crunchy, sweet toasted coconut and semisweet chocolate combine in this simple recipe for Toasted Coconut Bark.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Preheat the oven to 350 F.
  2. Step 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. Step 3

    The toasting process will probably take about 15 minutes to get the coconut thoroughly brown. Once toasted, set it aside to cool.
  4. Step 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. Step 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. Step 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. Step 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. Step 8

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