Dark Chocolate Bark with Almonds & Coconut

October 31, 2018
4.7 Stars
Photo by Mark Weinberg
Author Notes

If Almond Joy candies taught me anything, it's that coconut, almonds, and chocolate work really well together. This recipe is a homemade ode. I like using chopped almonds versus sliced for their chunkier texture, but either will work. —Emma Laperruque

Test Kitchen Notes

This recipe is featured in the story, The Easiest—and Tastiest!—Holiday Treat for Gifting, sponsored by If You Care. —The Editors

  • Prep time 1 hour
  • Cook time 5 minutes
  • Makes 1 (18 x 13-inch) sheet pan
  • 1 1/2 pounds chopped dark chocolate
  • 1 cup coconut flakes, lightly toasted and cooled
  • 1 cup chopped (not sliced) almonds, lightly toasted and cooled
  • 1 dash flaky salt, to taste
In This Recipe
  1. Line a rimmed sheet pan with parchment.
  2. Melt the chocolate in a microwave or double boiler. Pour the chocolate onto the lined sheet tray and use an offset spatula to spread out evenly, filling the whole pan. Evenly sprinkle the toppings on top.
  3. Pop in the fridge or freezer until totally firm, about 1 hour. Break into pieces.

See what other Food52ers are saying.

Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

0 Reviews