Grease an 8 inch cooking pan then line with parchment paper and grease again. Preheat oven to 325F.
Separate egg yolks from the whites and place in a medium sized bowl. Save the whites for later!
Add vanilla and almond extracts, coconut milk, and salt. Whisk until evenly mixed. Set aside.
Combine both sugars and the water in a sauce pan. Heat over medium low heat until completely dissolved (about 5 minutes). Then increase heat to medium high and boil syrup for 6 minutes. Stir ocassionaly.
Add coconut flakes and egg mixture.
Mix it all up and cook for about 15 minutes. Your concoction should thicken so the coconut flakes are nicely coated.
Add chocolate chips and stir until melted and uniformly distributed.
Spoon mixture into greased pan. Evenly spread it out. Put in oveb and bake for 2 hours.
Remove from oven. The sides should be well browned. Using a butter knife or rubber spatula separate the sides of the bark from the pan.
Cool on oven rack for at least 2 hours
After totally cooled, flip pan over onto serving plate. Hit the bottom of the pan if the bark is being stubborn and wont come out. It probably will be.
Sprinkle with confectioners sugar and allow to cool in the fridge for at least an hour.
