Toasted Coconut Chocolate Bark - Chef Abbie Gellman MS, RD, CDN

Toasted Coconut Chocolate Bark

Chef Abbie Gellman RD

With the holidays approaching, it’s time to start planning that holiday menu. My favorite part to plan would have to be desserts and being a chocoholic, I knew I had to create a recipe with chocolate as the star. So, I made a toasted coconut chocolate bark that is just divine. The chocolate is luxurious and the toasted coconut gives the bark that added crunch-factor along with its floral notes. Who wouldn’t want this on their holiday menu?

This toasted coconut chocolate bark is also a great gift for friends, family, teachers, doormen, and postal service workers. It’s such an easy treat to make to whip up and looks so chic wrapped up in cellophane and a ribbon! Another pro-tip, this toasted coconut chocolate bark is also a great hostess gift for any of those last-minute holiday parties.

Whether you’re saving this recipe for the holidays, or enjoying it as an anytime dessert, you are sure to love this toasted coconut chocolate bark!

Making the toasted coconut chocolate bark

As mentioned, this recipe couldn’t be easier. All it includes is chocolate, toasted coconut, and salt! To start, set up a baking sheet with parchment paper. Next comes chocolate melting, which is the most involved part. Now there are two ways you can melt the chocolate, you can use the microwave method or a double boiler. For the microwave method, place your chocolate in a microwave-safe bowl, and microwave on high for 1 minute. From there, stir the chocolate and place it back in the microwave for 10 second intervals, stirring after each 10 seconds, until the chocolate is completely melted and shiny. If you are using a double boiler, fill a pot with 1-inch of water. Place a heatproof bowl on top of the pot, making sure the bowl does not touch the water. Bring the water to a simmer, and the chocolate will begin to melt. Stir occasionally to prevent burning, until all the chocolate is melted. Once melted, remove the bowl from the pot and turn off the stove. 

Once the chocolate is all melted, add half of the toasted coconut and the salt and stir. From there, pour the chocolate mixture onto the baking sheet in an even layer. Place the remaining toasted coconut flakes on top, pressing them gently into the chocolate. Lastly, place the chocolate bark in the fridge for an hour to set.

Now comes the fun part. Once set toasted coconut chocolate bark is set, just start breaking up into chunks. If there are leftovers (which won’t last long), place the chocolate bark in an airtight container, and leave it on the counter top. This recipe is quick, easy and delicious!

Other chocolate bark recipes

You can really take this recipe and run with it, creating all different variations of chocolate bark. Another popular chocolate bark you may see around the holiday season is peppermint bark with crushed candy canes and a white chocolate drizzle on them. You can also add seasonal fruit and nuts to the chocolate base, like pomegranates, candied orange peels and pistachios. Using the chocolate base as a vessel, the combinations of chocolate bark are endless!

Health benefits of the toasted coconut chocolate bark

Chocolate isn’t just a delicious dessert, but actually has many health benefits. When choosing a chocolate to consume, opt for a chocolate that is at least 70% cacao. For one serving, or about 40 grams of chocolate, there are 3 grams of fiber and 3 grams of protein.1 Additionally, there are compounds not listed on the food label that provide benefit to our health. These compounds are called flavanols, which some studies point to being protective to the heart.2 Keep in mind that chocolate, even 70% dark chocolate, is still high in fat and sugar, so it should be eaten in moderation.

I hope you love this recipe and can’t wait to see you make it! Don’t forget to tag @ChefAbbieGellman on Instagram.

Similar Pages

For more recipes perfect for a chocolate lover, check out my Dark Chocolate Peanut Butter Cups, my Dark Chocolate Bark with Pomegranate, my Healthy Edible Cookie Dough!


  1. 70% cocoa dark chocolate excellence bar (3.5 oz). Lindt & SPrungli USA, Inc.–sc4/bars-and-snacks–sc4/excellence-bars–sc4/70-cocoa-excellence-bar-392825. Accessed October 30, 2020.
  2. Dark chocolate. The Nutrition Source. Published June 10, 2020. Accessed October 30, 2020.
Thumbnail, Side Shot, Toasted Coconut Chocolate Bark

Toasted Coconut Chocolate Bark

5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: chocolate, coconut
Prep Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD


  • 9 ounces dark chocolate chips OR dark chocolate 70%, broken into 1-inch pieces
  • 2/3 cup unsweetened coconut toasted
  • ¼ teaspoon fine sea salt


  • Line a baking sheet with parchment paper or foil.
  • Microwave: Place chocolate in a bowl and microwave on high for 1 minutes. Stir until smooth and melted, heating in additional 10-second increments if necessary.
  • Stove: Place one inch of water into a wide saute pan and place on stove. Put chocolate in a heatproof bowl and set it directly in the water. Bring the water to a simmer then turn off the burner and allow the chocolate to melt, stirring occasionally.
  • Stir 1/3 cup of toasted coconut and salt into the chocolate.
  • Pour the chocolate mixture onto the baking sheet and spread out to a rectangle. Spread remaining 1/3 cup of toasted coconut over the top, pressing gently into the chocolate. Optional: sprinkle ¼ teaspoon of coarser sea salt on top. Place baking sheet into the refrigerator and chill for at least 60 minutes.
  • Break the bark carefully into chunks.


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