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Coconut Almond Bark

 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.
16 ServingsPrep: 15 min. + chilling


  • 2 cups milk chocolate chips
  • 1 tablespoon shortening
  • 1 package (2-1/4 ounces) sliced almonds, divided
  • 2 teaspoons turbinado (washed raw) sugar or coarse sugar
  • 1/2 cup flaked coconut, toasted


  • Line a 15-in. x 10-in. x 1-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. Yield: 1
  • pound.