With Easter this Sunday, my mind goes to candy. It is, over Halloween, the best candy season. In my humble opinion at least. And you know what’s better than most candy out there? Homemade candy! So we’re bringing the good stuff with this coffee macadamia nut chocolate bark with coconut.
Now, I’m not crapping on all the candy out there. I hoard Cadbury mini-eggs like it’s my job (dark chocolate, please), and ensure that I have enough in my stash to last me until at least July (fact). Oh and those Reeses’s peanut butter eggs, though now that they come out for both Halloween and Christmas, it’s less of an urgent situation to hoard them. But some of it (most of it really) is garbage and making candy at home is easier than you think. It’s a tasty exercise from start to finish, done in no time and very much appreciated by the recipient, whether it’s a gift or you’re making it simply for yourself (as I do quite often).
This particular recipe was inspired by a pantry full of ingredients that needed to be used up, namely some goodies that I brought back from Hawaii in November. Unpacking, I noted a bag of macadamia nuts that would not doubt go rancid before long and I paired them with other flavors of the island that were just so damn good.
Coffee and coconut.
Gosh, I love Hawaii.
Gosh, I love vacation.
As I get ready to embark on yet another next Friday (#PlayinOnLaPlaya), it’s fun to reminisce on those past. Particularly, and almost always, through food.
With baskets to fill this weekend, I do recommend you give this coffee macadamia nut chocolate bark with coconut a shot- your little bunnies will thank you!
Related: more Easter candy treats: pecan pacoa, rosemary pralines.
Coffee Macadamia Nut Chocolate Bark
Bringing home all the flavors of Hawaii, this coffee macadamia nut chocolate bark with coconut is a mouthful in more ways than one.
Ingredients
- 8 ounces dark chocolate, chopped
- 1/3 cup toasted coconut
- 1/3 cup chopped macadamia nuts
- 1 tsp instant coffee
- Line a sheet pan with parchment paper or a silicone mat.
Directions
- Step 1 In a microwave-safe bowl (or over a double boiler), melt the chocolate 1 minute. Give it a stir, and microwave for 30 more seconds, repeating until the chocolate is melted (careful not to over cook- or the chocolate will seize up). Add the instant coffee to the melted chocolate and give it a good stir.
- Step 2 Spread the chocolate into a thin layer on the parchment lined sheet. Sprinkle the coconut and nuts over the melted chocolate and set in the fridge to harden about one hour.
- Step 3 Once hard, break into shards, whatever size you like. Store in the refrigerator, covered in an airtight container.
