Bark is like culinary Cliff's Notes because it's there for you whenever you need to cut corners but still make something handmade. And, I mean, what's not to like – it takes minutes of effort and you can customize each batch (aka use any leftover pantry goodies) yet it's still gorgeous enough to gift with pride.
Coat a 9 1/2-by-12-inch baking dish (or another 1.5 quart container) with cooking spray then line with parchment paper, leaving a 2-inch overhang on each end. Alternatively, you can make your bark freeform (it will come out thinner) by lining a rimmed baking sheet with parchment paper and then proceeding.
Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes. Stir in 1 1/2 cups coconut flakes and 1 tablespoon of the coffee then pour into prepared pan and spread in an even layer (if you're making it on a baking sheet, go ahead and just spread it out evenly and don't worry if the edges are misshapen -- that's the charm!).
Immediately sprinkle remaining coconut and coffee over chocolate. Let cool for 5 minutes then sprinkle salt to cover the surface (you'll want at least 3/4 teaspoon). Refrigerate until firm, about 1 to 1 1/2 hours. Peel off parchment, and break bark into pieces. Store at room temperature in an airtight container with parchment or waxed paper between pieces; bark will keep for up to 1 week.