Go Back
If you're on the lookout for a delightful and indulgent treat that is as pleasing to the eye as it is to the palate, look no further than Tropical Delight Toasted Coconut Chocolate Bark. This simple yet sophisticated recipe marries the rich, velvety texture of dark chocolate with the crunchy, nutty goodness of toasted coconut, complemented by the delightful chewiness of dried fruits and the satisfying crunch of nuts. It's a tropical vacation for your taste buds, delivering a symphony of flavors that transport you straight to a sun-kissed paradise.

Toasted Coconut Chocolate Bark

Indulge in a tropical escape with this delightful Toasted Coconut Chocolate Bark recipe. Combining rich dark chocolate with crunchy toasted coconut, nuts, and dried fruits, this treat is as beautiful as it is delicious. Perfect for any occasion, it's fully customizable to fit your taste preferences. Enjoy it as a snack, dessert, or a thoughtful gift, all while embracing healthier ingredients that satisfy your cravings without guilt. Treat yourself to a bite of paradise!
Print Recipe Pin Recipe

Ingredients
  

2 cups dark chocolate chips (at least 60% cocoa)

1 cup unsweetened shredded coconut

1/2 cup chopped nuts (almonds, walnuts, or pecans work well)

1/4 cup dried fruit (cranberries or apricots for a burst of sweetness)

Pinch of sea salt

Optional: 1 teaspoon vanilla extract for added flavor

Instructions
 

Prepare the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for about 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on it as it can burn quickly!

    Melt the Chocolate: While the coconut is toasting, set up a double boiler or microwave-safe bowl. If using a double boiler, bring water to a simmer and place the bowl with dark chocolate chips on top. Stir until melted and smooth. If using a microwave, heat in 30-second intervals, stirring between each, until fully melted.

      Combine Ingredients: Once the chocolate is melted, remove it from heat. If you decided to add vanilla extract, mix it in now. Stir in the toasted coconut, chopped nuts, and dried fruits until evenly distributed.

        Spread the Mixture: Line a baking sheet with parchment paper, then pour the chocolate mixture onto it. Use a spatula to spread it evenly to about 1/4 inch thickness.

          Sprinkle with Sea Salt: Lightly sprinkle a pinch of sea salt on top to enhance the flavors.

            Chill: Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate has fully set.

              Break into Pieces: Once set, remove from the refrigerator and lift the bark out of the parchment sheet. Break it into irregular pieces for a rustic look.

                Store & Enjoy: Store the toasted coconut chocolate bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer freshness. Enjoy as a delightful snack or gift!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 12 servings