Lime In The Coconut Almond Bark Recipes
LIME-IN-THE-COCONUT ALMOND BARK
I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. -Julie Beckwith, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 143 calories, Fat 10g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ALMOND BARK
My chocolate bark featuring coconut and almonds is a great time-saver when I'm busy but need a treat to share. The large grains of turbinado sugar give it that holiday sparkle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; set aside., In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in 1/4 cup almonds. Spread mixture into a 12-in. x 9-in. rectangle on prepared pan., Sprinkle with sugar, coconut and remaining almonds; press lightly into chocolate mixture. Chill for 1 hour or until firm. Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts :
COCONUT-ALMOND COOKIE BARK
As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 pounds.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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