Go Back
Kiss my Cookie Bark

Kiss my Cookie Bark

The ultimate sweet treat that combines crunchy coconut, creamy chocolate, and cookie crumbles. This Kiss my Cookie Bark is an easy, delicious dessert perfect for any occasion. Make it today and watch it disappear!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups sweetened coconut
  • 2 tablespoons sugar
  • 2 teaspoons sugar
  • 1 ½ tablespoons flour
  • Pinch salt
  • ¼ teaspoon almond extract
  • 1 egg white
  • 12 macaroon cookies either store-bought or from scratch
  • 30 Hershey’s Coconut Creme Kisses or, if you can’t find those, try the almond ones
  • 3 cups Milk Chocolate Chips
  • ¼ - ½ cups sliced almonds toasted (place in a 350° oven on a baking sheet for just a few minutes)

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Preheat your oven to 350°. This step is crucial to ensure even baking. While the oven heats up, you can prepare your baking sheet.
  2. Grease and flour a cookie sheet or line it with a Silpat. This will prevent the bark from sticking and make it easy to remove later.
  3. In a medium bowl, stir together the sweetened coconut, sugar, flour, and salt. This combination provides a sweet base for your bark.
  4. Add the almond extract and egg white to the bowl. Mix until everything is well blended. You want a sticky mixture that holds together when formed into balls.
  5. Using your hands or a spoon, drop 1” balls of the mixture onto your prepared cookie sheet. Keep them spaced apart, as they will spread a little while baking.
  6. Bake for about 15 minutes until the edges of the cookies are golden brown. Keep an eye on them to avoid overbaking. They should look firm and slightly brown.
  7. Remove the cookie sheet from the oven and let the cookies cool on the wire rack for about 10 minutes. This allows them to set before handling.
  8. While the cookies cool, chop up your macaroon cookies and Hershey’s Coconut Creme Kisses. This will give them the perfect size to sprinkle on top of the bark.
  9. Line a separate cookie sheet with waxed paper. This will be where your bark sets once it’s ready.
  10. In a medium, microwave-safe bowl, melt the chocolate chips. Heat them for about 2 minutes, stirring every 30 seconds to ensure they melt evenly without burning.
  11. Once melted, spread 2/3 of the melted chocolate on the prepared cookie sheet. Use a spatula to create an even layer across the surface.
  12. Sprinkle the chopped cookies, Kisses, and sliced almonds on top of the chocolate layer. Don’t be shy—load them on for maximum flavor!
  13. Drizzle the remaining melted chocolate over the top. This adds a lovely finishing touch and binds everything together.
  14. Chill the bark in the refrigerator until hardened. This usually takes about 30 minutes. Once set, break into pieces before serving.

Notes

If you're looking to make the Kiss my Cookie Bark your own, here are some great ideas:
  • Storage: Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
  • Freezing: You can freeze the bark for up to three months. Just make sure it’s well wrapped to avoid freezer burn.
  • Variations: Experiment with different types of chocolate, like dark or white chocolate, to create unique flavors.
  • Nuts: Add different nuts like pecans or walnuts for a variety of textures and tastes.
  • Dried Fruits: Incorporate dried fruits such as cranberries or raisins for a chewy surprise.
  • Sprinkles: Top with sprinkles or edible glitter for a festive touch that’s perfect for celebrations!