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
White Chocolate Coconut Bark Recipe photo by Taste of Home
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
Line a 15x10x1-in. pan with parchment; set aside.
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.