Samoa Bark

Those people who don't eat coconut, don't know what they are missing. I grew up surrounded by coconut trees. After running around in the hot blazing sun, we would pluck young coconuts from my grandfather's dwarf coconut trees -- Uncle Tambi who often helped with the gardening would slice off the top and make a small hole in the shell and we would drink the cool sweet water. Then he would chop the coconut open and fashion a scoop from the hard outer skin and we would happily spoon the tender translucent flesh. We drank, ate, cooked and baked with coconut.

We did not have anything like this bark ... chocolate just didn't do well in the tropics. Chocolate and coconut are a lethal combination. This recipe will be around in our family for quite a while.

The finished product waiting to be cut

12 oz. semi-sweet chocolate
35 shortbread cookies or sugar cookies
1 1/2 cups sweetened flaked coconut
1 1/2 cups unsweetened flaked coconut
6 - 11 oz caramel sauce
2 oz. semi-sweet chocolate

1. In a large skillet over medium hear, toast both coconuts. Be sure to stir frequently to ensure uniform browning. When coconut is lightly toasted, remove from heat and set aside to cool.

2. Over a double boiler, melt chocolate. Pour into lined cookie tray and smooth out into a thin layer.

3. Place cookies on the melted chocolate, pressing down slightly to make sure cookies will stay firmly attached. Place in freezer for a few minutes while the coconut is being prepared.


4. Place the toasted coconut in a small bowl, pour part of caramel sauce and mix well until all of coconut is evenly coated.


5. Remove cookie sheet from freezer. With your hands, spread coconut evenly over the cookies. Return the sheet to the freezer for about 10 minutes.

6. Melt 2 oz. semi-sweet chocolate over a double boiler. Drizzle the chocolate over the coconut layer and return to freezer until glaze is set.

7. Remove from freezer and slice with a very sharp knife. Store in a wax/parchment paper lined tin.