Best 5 Lime In The Coconut Almond Bark Recipes
Indulge in a delightful culinary journey with our trio of tantalizing treats: Lime in the Coconut Almond Bark, White Chocolate Coconut Macadamia Nut Bark, and Dark Chocolate Coconut Cashew Bark. These delectable bark recipes are a symphony of flavors and textures, offering a perfect balance of sweet, tangy, and nutty notes.
In the Lime in the Coconut Almond Bark, tangy lime zest and fragrant coconut flakes dance harmoniously with rich almond pieces, all enveloped in a smooth and creamy white chocolate coating. This bark is a tropical paradise, capturing the essence of a beach vacation in every bite.
The White Chocolate Coconut Macadamia Nut Bark is a classic combination that never fails to impress. Sweet white chocolate embraces crunchy coconut flakes and buttery macadamia nuts, creating a textural masterpiece that melts in your mouth.
For those who prefer a more intense chocolate experience, the Dark Chocolate Coconut Cashew Bark is the perfect choice. Dark chocolate's rich and decadent flavor pairs perfectly with the subtle sweetness of coconut and the salty crunch of cashews. This bark is a sophisticated treat that will satisfy even the most discerning palate.
These bark recipes are not only delicious but also incredibly versatile. Break them into smaller pieces for a quick snack or dessert, or use them as a topping for ice cream, yogurt, or oatmeal. You can even package them as thoughtful gifts for friends and family.
With their vibrant colors and enticing aromas, these bark recipes are sure to become favorites in your kitchen. So, put on your apron, gather your ingredients, and let's embark on a delightful baking adventure!
ALMOND COCONUT BARS
-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.
Nutrition Facts :
COCONUT-ALMOND COOKIE BARK
As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 pounds.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.
Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
LIME-IN-THE-COCONUT ALMOND BARK
Well, with the way my heart trouble acts up I thought id add this from a winning recipe thats not mine but its good for the sweet tooth.
Provided by Wallace Hale
Categories Candies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Line a 9-inch. square baking pan with foil; set aside. In the microwave, melt chips and shortening stir until smooth; stir in the coconut, almonds and lime peel. spread into prepared pan. chill for 10 to 15 minutes or until firm.
- 2. break into small pieces to serve.
EASY COCONUT & ALMOND BARK
Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
- Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
Tips:
- To achieve a smooth and creamy chocolate mixture, ensure that the chocolate and butter are melted slowly over low heat or in a double boiler, stirring constantly. Avoid overheating, as this can cause the chocolate to seize.
- For a crunchy and nutty flavor, toast the almonds in a preheated oven or on a stovetop until fragrant. Keep a close eye on them to prevent burning.
- When adding the lime zest, use a microplane or grater to obtain fine zest. Avoid using the white pith of the lime, as it can impart a bitter taste.
- To evenly distribute the lime zest and coconut flakes, sprinkle them over the melted chocolate mixture in several additions, stirring gently after each addition.
- Pour the chocolate mixture onto a prepared baking sheet lined with parchment paper. Use an offset spatula to spread it evenly, creating a smooth and level surface.
- Refrigerate the bark for at least 2 hours, or until completely set. This allows the chocolate to firm up and develop its flavor.
- When breaking the bark into pieces, use a sharp knife to ensure clean and even cuts. You can also use a kitchen mallet to gently tap the bark into smaller pieces.
Conclusion:
Lime in the Coconut-Almond Bark is an exquisite treat that combines the refreshing tang of lime, the sweetness of coconut, and the nutty crunch of almonds. It's a perfect balance of flavors and textures that will delight your taste buds. Whether you're a fan of citrusy desserts or simply enjoy a sweet and satisfying snack, this recipe is sure to become a favorite. So gather your ingredients, follow the simple steps, and indulge in the tropical bliss of Lime in the Coconut-Almond Bark.
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