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

White Chocolate Coconut Bark
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
Directions
- 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.
Nutrition Facts
1 ounce: 154 calories, 9g fat (5g saturated fat), 4mg cholesterol, 40mg sodium, 17g carbohydrate (14g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
Loading Reviews