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.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO, DRIED CRANBERRY, AND TOASTED COCONUT BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Number Of Ingredients 5
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
TOASTED COCONUT BARK
Crunchy, sweet toasted coconut and semisweet chocolate combine in this simple recipe for Toasted Coconut Bark.
Provided by Elizabeth LaBau
Categories Cookies and Candy Dessert
Time 40m
Yield 10
Number Of Ingredients 2
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!
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 13 g, Sodium 76 mg, Sugar 28 g, Fat 17 g, ServingSize 1 pound coconut bark (10 servings), UnsaturatedFat 0 g
TOASTED COCONUT BARK
Toasted Coconut Bark is proof that sometimes simple is best! Made with just 3 ingredients - white chocolate, sliced almonds, and toasted coconut - it's a delicious flavor combination that's perfect for the holidays!
Provided by Cathy Trochelman
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Toast the coconut: spread sweetened shredded coconut on a rimmed baking sheet. Bake at 350° F. 8-10 minutes, stirring halfway through. Set aside to cool.
- Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
- To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
- Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
- Once hardened, cut or break into pieces.
Nutrition Facts : Calories 212 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 46 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
TOASTED COCONUT COOKIES
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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