Holy Moly Mother of Coconut. Praise Chocolate and Macadamia.
- 1 cup melted coconut oil (around 1 1/2 cups of unmelted oil)
- 1/2 cup toasted coconut flakes
- 2/3 cup chopped macadamia nuts
- 1/2 cup organic chocolate chips
First toast the coconut flakes lightly in a sauce pan on medium high heat. Pay attention so you don't burn the coconut - toss it around in the pan every few minutes and when it gets toasty take it off the heat.
Take a glass dish and line it with some parchment paper. Put the chopped macadamia nuts and coconut flakes on top of the parchment paper.
Get back to the stovetop and lower the heat. Put the coconut oil and chocolate chips into the pan and melt them together, stirring the concoction constantly. When it is all mixed together and creamy smooth, pour it over the macadamia nuts and coconut in the glass dish. Pop the whole dish in the freezer and let it freeze into deliciousness for at least 3 hours before diving into the dish, breaking it up into wonderful pieces, and nomming it into oblivion.
This stuff is so awesome. It satisfies all dessert desires. It is chocolatey, rich, and smooth. The macadamias give the bark a buttery crunch, and it is SO easy to make!