CHOCOLATE COCONUT ALMOND SPRINKLES

By BobD

Ingredients

• 1/3 cup almonds with skins, finely chopped
• 1 cup sweetened flaked coconut
• 3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped, or 2/3 cup semisweet chocolate chips

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350F.

Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl.

Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut.

Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated.

Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.