Photo by Roberto Caruso
Chocolate-coconut bark
Melt 1/2 cup dark chocolate with 1/4 tsp vanilla in a double boiler. Stir in 1/2 cup shredded coconut. Spread on a parchment-lined baking sheet. Freeze until firm. Break into pieces.
Dreamy cupcake icing
Top vanilla cupcakes with marshmallow fluff and coat with shredded coconut.
For more recipes with unsweetened coconut, click here.
FILED UNDER: coconut January 2013 Leftover ingredients loose ends Recipes