Toasted Coconut Bark is proof that sometimes simple is best! Made with just 3 ingredients – white chocolate, sliced almonds, and toasted coconut – it’s a delicious flavor combination that’s perfect for the holidays!

When it comes to holiday treats, are you team bake or team no-bake? I’m team no-bake ALL THE WAY… and this Toasted Coconut Bark is one of my absolute favorites.

To be honest, I love all kinds of bark. Not only because it’s delicious, and insanely easy to make, but because the flavor possibilities are endless! Which makes it one of those things that’s just SO fun to make. Just think of your favorite dessert combos, choose a few key ingredients, and make it into bark! Done and done.

There’s something about this Toasted Coconut Bark that’s kind of next level for me. Which sounds silly to say… seeing as how it’s only 3 ingredients. But the combination of the white chocolate, the toasted coconut, and the sliced almonds is complete perfection. And completely perfect for the holidays!

It makes a delicious addition to any cookie plate and is also ideal for gifting. And best of all, it lasts forever. That is… if you don’t eat it all immediately!

Ingredients

For this recipe, and for most recipes that call for white chocolate, I find that using blocks of candy coating works best. Since they’re specifically made for melting, they’re easy to work with and have that deliciously smooth and creamy texture you want.

16 ounces white chocolate (I used vanilla flavored candy coating)
1 cup toasted coconut
1/2 cup sliced almonds

How to toast coconut

Toasted coconut is my absolute favorite, and it adds the perfect flavor to this bark. The recipe calls for 1 cup, but I usually toast extra to have on hand. Leftovers can be stored in an airtight bag or container at room temperature. Here’s how to toast it:

Preheat the oven to 350° F.
Spread 1 cup of sweetened coconut on a rimmed baking sheet.
Bake for 8-10 minutes, stirring halfway through, until coconut is golden brown. (*Be sure to keep a close eye on it as it can burn quickly!)

Instructions

Let’s be honest. It really doesn’t get any easier than bark. A few things to note – be sure to watch the coconut closely while toasting it, as it can burn easily. Same goes for the white chocolate. Be sure to stir it regularly to avoid overheating it. Other than those two tips, it really as easy as stirring, spreading, and letting it cool!

Toast the coconut following the instructions above. Set aside to cool.
Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
Once hardened, cut or break into pieces.

Recipe variations

One of my favorite things about making chocolate bark is how incredibly easy it is to mix things up. Feel free to follow the recipe as is… or make any of the following substitutions!

Substitute milk chocolate for white chocolate
Use slivered or chopped almonds in place of sliced almonds
Substitute any type of nuts for the almonds
Add toffee bits for another layer of flavor
Add 1/2 teaspoon pure almond extract to the white chocolate for extra almond flavor
Pour the melted chocolate mixture into mini muffin tins (lined with paper liners) for a bite sized treat

Storage tips

Bark can be stored in an airtight container at room temperature for up to 1 month. It can also be stored in the refrigerator or freezer, sealed in an airtight freezer bag.

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