Loading...Ingredients
Scale
- 3/4 cup (70 g) shredded coconut
- 1/4 cup large- flake coconut
- 12 ounces (340 g) milk chocolate, finely chopped
- Pinch of kosher salt
- 1/4 cup chopped roasted, salted pistachios
- 1/4 cup freeze-dried raspberries, crushed
- Flaky sea salt
Instructions
- Preheat the oven to 350°F.
- Draw an 8 × 10-inch rectangle on a piece of parchment paper using a pencil. Flip the parchment over and place pencil-side down on a sheet pan.
- On a separate rimmed baking sheet, spread ¾ cup (70 g) shredded coconut on one half and ¼ cup large-flake coconut on the other. Bake for 5 to 7 minutes, stirring once, until just golden. Cool completely, then finely chop only the shredded coconut until it’s about the size of grains of rice.
- Add about 1 inch of water to a medium saucepan and bring to a gentle simmer. Place a heatproof bowl on top, making sure the bottom does not touch the water.
- Add 9 oz (255 g) of the chopped milk chocolate to the bowl and stir until fully melted and smooth. Remove from heat, then add the remaining 3 oz (85 g) milk chocolate, stirring until fully melted and glossy. Stir in a pinch of kosher salt and the finely chopped toasted shredded coconut until evenly distributed.
- Pour the chocolate mixture onto the prepared parchment and use a spatula to spread into an even layer, filling the penciled rectangle.
- Sprinkle evenly with the toasted ¼ cup large-flake coconut, ¼ cup chopped pistachios, and ¼ cup crushed freeze-dried raspberries, then finish with a light shower of flaky sea salt. Gently press the toppings into the chocolate so they adhere.
- Let stand at cool room temperature until fully firm, about 1 to 2 hours. Break into shards (or cut into bars with a warm knife). Store airtight in a cool, dry place for up to 3 weeks.
- Prep Time: 30 minutes
- Set time: 2 hours