Coconut Almond Chocolate Bark

12 Servings
Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes

Coconut Almond Chocolate Bark is like a homemade almond joy, except even better. Easily made with chocolate chips, vanilla, almonds, and shredded coconut.

If you like classic bark recipes like Peppermint Bark or Oreo Bark, then Coconut Almond Chocolate Bark is the next simple and delicious Homemade Candy Recipe you have to try.

Coconut Almond Chocolate Bark pieces in stack


Coconut Almond Chocolate Bark is the ultimate easy candy recipe. You just need 4 ingredients, a microwave, a fridge, and a little bit of patience to wait for the chocolate to set. This simple treat comes out perfect with practically no effort, and it’s a great recipe for young kids to help out with since there’s no oven or hot stoves involved.

Almond Bark is the perfect candy for the whole family to enjoy together. Kids will love the sweet chocolate with a little bit of crunch and you’ll love the slightly more grown-up taste brought to it by the coconut and almonds.

You can make this recipe any time you have a sweet tooth, but it’s especially great to have around the holidays. Candy Bark makes an easy homemade gift that you can give to neighbors, family, or friends. It’s also perfect to put out at a holiday party along with classic Christmas Cookies. No matter when you make Coconut Almond Chocolate Bark it’s sure to be a favorite with everyone who tries it.


  • Prep: You’ll want a half sheet pan for this recipe. Line the pan with parchment paper so the chocolate will be easy to take out once it’s done.
  • Chocolate: Add the semi-sweet chocolate chips to a microwave-safe glass bowl. Microwave in 30 seconds increments, stirring between each one until the chocolate chips are melted and smooth. Be sure to keep the microwave on half power so the chocolate doesn’t burn. Stir in the vanilla extract to add some extra rich flavor. Pour the chocolate into your prepared baking sheet and use a spatula to spread it out evenly.
  • Toppings: Sprinkle the almonds followed by the coconut flakes evenly on top while the chocolate is still soft. Press the nuts and coconut slightly into the chocolate so they won’t just fall off the top.
  • Set: Refrigerate the Coconut Almond Chocolate Bark for at least 30 minutes to harden the chocolate.
  • Break: Break the bark apart before serving. You can use a kitchen mallet or your hands to make it into small pieces. If you prefer to have the chocolate in even squares, use a butter knife warmed under hot water to cut halfway through, so you can break it like a candy bar.



  • Chocolate: If you want to change the chocolate in this recipe, exchange the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chips, or white chocolate chips. You could also cut the amount of semi-sweet chocolate chips in half and add a layer of melted white chocolate, or peanut butter chips on top.
  • Nuts: Easily exchange the almonds in the Chocolate Bark for any other nut you prefer like pistachios, walnuts, or peanuts.
  • Crust: You can make a graham cracker or Oreo crust for the bark. Use a food processor to break your chosen ingredient into crumbs. Mix the crumbs with softened butter, so they stick together and are easy to shape. Press the crust into the base of your prepared pan and pour the melted chocolate over the top.
  • More toppings: There are plenty of toppings you can add to Almond Chocolate Bark. Try sprinkling on some mini marshmallows, pretzel pieces, or M&M’s. You could also drizzle melted caramel or peanut butter over the top.



  • Serve: You can keep Chocolate Bark at room temperature for up to 10 days. Keep it in an airtight container in a cool place so the chocolate doesn’t melt.
  • Store: Kept in an airtight container in the fridge Coconut Almond Chocolate Bark will stay good for up to 3 weeks.
    Freeze: This is a great recipe to make ahead of time and store in the freezer. It will keep well for up to 6 months. For the best results, break your candy bark into pieces, and store it in a freezer bag with the layers separated by parchment paper.

top-down view of Coconut Almond Chocolate Bark in baking pan

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Coconut Almond Chocolate Bark

Coconut Almond Chocolate Bark is like a homemade almond joy, except even better. Easily made with chocolate chips, vanilla, almonds, and shredded coconut.
Yield 12 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder



  • Line a half sheet pan with parchment paper.
  • Add the chocolate chips to a large glass bowl.
  • Microwave the milk chocolate chips on half power (very important) until melted, stirring every 30 seconds.
  • Stir in the vanilla extract.
  • Pour chocolate evenly into the baking sheet and spread gently.
  • Sprinkle the almonds and coconut over the chocolate.
  • Press gently into the chocolate as the toppings are very light and they may not otherwise stick.
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.


Calories: 283kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 275mg | Fiber: 4g | Sugar: 17g | Vitamin A: 21IU | Calcium: 34mg | Iron: 3mg
Keyword: Coconut almond Chocolate Bark

Coconut Almond Chocolate Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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