Ingredients :
- 6 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 can (12 oz) light coconut milk
- 1/4 tsp salt
- 1 cup raw sugar
- 1 cup coconut sugar
- 4 cups coconut flakes
- 1 cup chocolate chips
- 1/2 cup confectioner's sugar
Method :
- Grease an 8 inch cooking pan then line with parchment paper and grease again. Preheat oven to 325F.
- Separate egg yolks from the whites and place in a medium sized bowl. Save the whites for later!
- Add vanilla and almond extracts, coconut milk, and salt. Whisk until evenly mixed. Set aside.
- Combine both sugars and the water in a sauce pan. Heat over medium low heat until completely dissolved (about 5 minutes). Then increase heat to medium high and boil syrup for 6 minutes. Stir ocassionaly.
- Add coconut flakes and egg mixture.
- Mix it all up and cook for about 15 minutes. Your concoction should thicken so the coconut flakes are nicely coated.
- Add chocolate chips and stir until melted and uniformly distributed.
- Spoon mixture into greased pan. Evenly spread it out. Put in oveb and bake for 2 hours.
- Remove from oven. The sides should be well browned. Using a butter knife or rubber spatula separate the sides of the bark from the pan.
- Cool on oven rack for at least 2 hours
- After totally cooled, flip pan over onto serving plate. Hit the bottom of the pan if the bark is being stubborn and wont come out. It probably will be.
- Sprinkle with confectioners sugar and allow to cool in the fridge for at least an hour.
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