Best 3 Lime In The Coconut Almond Bark Recipes

Calling all dessert lovers! If you're searching for a delightful treat that marries tropical and nutty flavors, then look no further than the exquisite lime in the coconut almond bark. This tantalizing confection is a symphony of sweet, sour, and crunchy textures, sure to tantalize your taste buds and leave you craving more. With its vibrant green hue and irresistible aroma, this dessert is a feast for both the eyes and the palate. Gather your ingredients and prepare to embark on a culinary journey that will transport you to a tropical paradise. Welcome to the world of lime in the coconut almond bark, where every bite is a celebration of deliciousness.

Here are our top 3 tried and tested recipes!

LIME-IN-THE-COCONUT ALMOND BARK

Lime-in-the-Coconut Almond Bark image

I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. -Julie Beckwith, Crete, Illinois

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 1 pound.

Number Of Ingredients 6

Ingredients

1 package (10 to 12 ounces) white baking chips
4 teaspoons shortening
2 to 4 drops green food coloring, optional
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped almonds, toasted
4 teaspoons grated lime zest

Steps:

Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 143 calories, Fat 10g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT ALMOND BARK

Coconut Almond Bark image

My chocolate bark featuring coconut and almonds is a great time-saver when I'm busy but need a treat to share. The large grains of turbinado sugar give it that holiday sparkle.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 pound.

Number Of Ingredients 5

Ingredients

2 cups milk chocolate chips
1 tablespoon shortening
1 package (2-1/4 ounces) sliced almonds, divided
2 teaspoons turbinado (washed raw) sugar or coarse sugar
1/2 cup sweetened shredded coconut, toasted

Steps:

Line a 15x10x1-in. baking pan with waxed paper; set aside., In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in 1/4 cup almonds. Spread mixture into a 12-in. x 9-in. rectangle on prepared pan., Sprinkle with sugar, coconut and remaining almonds; press lightly into chocolate mixture. Chill for 1 hour or until firm. Break into pieces. Store in an airtight container in the refrigerator.

Nutrition Facts :

COCONUT-ALMOND COOKIE BARK

Coconut-Almond Cookie Bark image

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

Ingredients

1 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
3/4 teaspoon almond extract
2 cups all-purpose flour
3/4 teaspoon salt
1-1/4 cups sweetened shredded coconut, divided
1-1/2 cups milk chocolate chips, divided
1/3 cup sliced almonds, toasted

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.

Tips:

Use fresh limes. Fresh limes provide a more intense flavor than bottled or frozen lime juice.
Zest the limes before juicing them. This will release the essential oils from the lime zest, which will enhance the flavor of the bark.
Toast the coconut flakes before adding them to the bark. Toasting the coconut flakes will bring out their flavor and make them more crunchy.
Use a good quality dark chocolate. The quality of the dark chocolate will greatly affect the flavor of the bark. Use a dark chocolate that has a cocoa content of at least 70%.
Don't overcook the bark. The bark should be cooked just until the chocolate is melted and the coconut flakes are evenly distributed. Overcooking the bark will make it dry and crumbly.
Let the bark cool completely before cutting it. This will help the bark to set properly and prevent it from crumbling.

Conclusion:

Lime in the Coconut Almond Bark is a delicious and easy-to-make treat that is perfect for any occasion. This recipe combines the tropical flavors of lime and coconut with the nutty flavor of almonds for a truly unique and satisfying snack. Whether you are looking for a sweet treat to enjoy on your own or a dessert to share with friends and family, Lime in the Coconut Almond Bark is sure to be a hit.