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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
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.