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Keto Macadamia Coconut Bark

A simple and easy sweet treat made with creamy milk chocolate, salted macadamia nuts and toasted coconut chips. This keto macadamia coconut bark may be your go-to sweet snack.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Cooling 20 minutes


  • 18 oz Sugar-free milk chocolate baking chips dark chocolate can be substituted
  • 5 oz Roasted & salted macadamia nuts broken into small pieces
  • 1 oz Toasted Coconut Chips Dang lightly salted coconut chips


  • Using a double boiler method melt the chocolate chips, stirring until chocolate is smooth. Chocolate can also be microwaved. If microwaving, melt in 15 second increments making sure not to over heat the chocolate.
  • Mix in half of the macdamia nut pieces into the melted chocolate and stir to combine.
  • Line a rimmed baking sheet with parchment paper and pour the melted chocolate on top. Spreading chocolate into an even layer with a spatula. Chocolate should be about ΒΌ inch thick.
  • Sprinkle remaining macadamia nuts and roasted coconut chips evenly over the melted chocolate. Lightly press the toppings into the chocolate.
  • Transfer pan to the freezer for about 20 minutes. Remove from freezer and break chocolate into bite size pieces. Store in fridge to ensure chocolate bark doesn't melt.