Cover a large baking tray with either a silicone mat or a piece of baking paper.
Create a double boiler and melt your chocolate over a low heat, continually stirring.
Remove from the heat and add the macadamia nuts to the melted chocolate and stir until all the nuts are coated with the chocolate.
Pour the chocolate and nut mixture onto your baking paper and evenly spread it around until even and about 1/4 inch thick.
Sprinkle dried cranberries and shredded coconut over the top. Pop the tray in the fridge for at least 1 hour or until the chocolate is set.
Gently pull the chocolate bark off of the paper and break into pieces. Store in an airtight container in the fridge for up to two weeks.
