1. Line baking sheet with parchment paper. Set aside.
2. Stirring frequently, toast coconut in small skillet over medium heat. Once coconut turns the color of straw, transfer to small bowl to cool.
3. Add chocolate to medium, heatproof bowl and set over pot of simmering water. (Do not let water touch bottom of bowl.) Stirring frequently, heat chocolate until fully melted. Quickly pour onto parchment paper-lined baking sheet and tilt pan until distributed evenly, but not covering entire pan. (Otherwise your bark will be too thin.)
4. Sprinkle coconut, pepitas and salt, to taste, evenly over chocolate. Transfer to refrigerator until firm, about 1 hour. Remove from refrigerator and break into 1-ounce portions.
Reprinted with permission from JewishBoston.com.