Coconut-Almond Cookie Bark

Total Time

Prep: 25 min. + cooling Bake: 25 min. + cooling


about 2 pounds

Updated: Sep. 14, 2022
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
Coconut-Almond Cookie Bark Recipe photo by Taste of Home


  • 1 cup butter, cubed
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/4 cups sweetened shredded coconut, divided
  • 1-1/2 cups milk chocolate chips, divided
  • 1/3 cup sliced almonds, toasted


  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

Nutrition Facts

1 ounce: 150 calories, 9g fat (5g saturated fat), 20mg cholesterol, 104mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.