CHOCOLATE COCONUT ALMOND SPRINKLES

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Chocolate Coconut Almond Sprinkles image

Categories     Chocolate     Nut     Dessert     Bake     Frozen Dessert     Coconut     Summer     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 3

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

Steps:

  • Preheat oven to 350°F.
  • 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.

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