Chocolate Coconut Almond Sprinkles
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
2 cups
ingredients
- 1⁄3 cup almonds, with skins finely chopped
- 1 cup sweetened flaked coconut
- 3 1⁄2 ounces fine-quality bittersweet chocolate, finely chopped (not unsweetened)
- 1 large pinch salt
directions
- 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.
- Break into sprinkles.
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