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White Chocolate Coconut Bark

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Total Time
Prep: 10 min. + chilling
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Full of macadamia nuts, coconut and ginger, this bark will transport you to a tropical island. Make sure to get the salted macadamia nuts to help balance the sweetness of the white chocolate. —James Schend, Dairy Freed

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Test Kitchen Approved

White Chocolate Coconut Bark

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Prep Time 10 min
Yield about 1 pound

Ingredients

  • 1 package (10 to 12 ounces) white baking chips
  • 1/2 cup toasted macadamia nuts, chopped and divided
  • 1/2 cup toasted sweetened shredded coconut, divided
  • 1/2 cup crystallized ginger, chopped and divided
Text Ingredients

Directions

  1. Line a 15x10x1-in. pan with parchment; set aside.
  2. In a double boiler or metal bowl over hot water, melt baking chips until two-thirds of the 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

1 ounce: 154 calories, 9g fat (5g saturated fat), 4mg cholesterol, 40mg sodium, 17g carbohydrate (14g sugars, 0 fiber), 1g protein.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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