Time
10 min
Serving
12 persons
Calories
224
Delicious toasted coconut bark that combines the nutty flavor of toasted coconut with coarsely chopped macadamia nuts.
Ingredients
- coconut oil: 1 cup (melted, Unsweetened)
- unsweetened coconut flakes: 1 cup (toasted)
- coarsely chopped macadamia nuts: 1 cup
- confectioners’ Swerve: 1 cup (Sugar substitute)
Metric Conversion
Stages of cooking
-
Line an 8" × 8" pan with parchment paper.
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In a small nonstick pan over medium heat, toast coconut flakes just until meat turns light brown, about 5 minutes. Set aside.
-
Combine coconut oil and Swerve in a small saucepan over medium heat, stirring frequently until melted. Turn off heat.
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Add coconut flakes and nuts to saucepan and stir.
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Pour mixture into lined pan and spread it out with the back of a wooden spoon.
-
Freeze or refrigerate to set bark.
-
Break bark into chunks before serving.
