Coconut Bark 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.

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.

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.

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.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

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.

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!

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!

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.