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  • Writer's picturefrench creek kitchen

White Chocolate Bark with Toasted Coconut, Lime Zest and Macadamia

Ingredients :

8 ounces high-quality white chocolate baking bar

Zest of 1 lime

1/4 cup toasted coconut flakes, see note

1/2 cup macadamia nuts, roughly chopped


Place a half sheet pan on your counter and line it with parchment or a silicone mat.

Place 1 inch of water in a medium pot and heat it over medium-low heat until it is barely simmering. Take a heat proof metal bowl that is large enough to sit inside the pot of water without touching the water. Break the white chocolate into small pieces and place in the bowl and set over the barely simmering water. Using a silicone spatula, gently stir the white chocolate until it is completely melted and smooth.

Dump the melted white chocolate on to the lined sheet pan and use the spatula to scrape all the chocolate from the bowl onto the pan.

Using an off-set spatula or knife, spread the white chocolate into a thin layer, approximately 1/8-1/4 inch. It doesn’t need to fill the pan.

Evenly sprinkle the lime zest, toasted coconut and macadamia nuts over the top of the bark. Transfer the pan to the refrigerator until completely cooled, about 1-2 hours. Remove from the refrigerator and break into various sized pieces.

The bark can keep in an air right container in the refrigerator for up to 1 week.

Note: To toast coconut flakes, spread them in an even layer on a sheet pan and bake at 350 for about 5 minutes. Keep a close eye so they don’t burn, and toss a few times to toast all sides.

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