Coconut Shortbread With Chocolate Ganache

• Coconut Graham Crust
• 9 sheets (one sleeve) graham crackers, broken up
• 1/2 cup toasted almonds
• 1/2 cup raw coconut flakes
• 1 teaspoon lime zest
• 2 tablespoons sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted
• 2 tablespoons Greek-style vanilla yogurt
• Ganache
• 1/2 cup semi-sweet chocolate (chips or grated)
• 1/3 cup heavy cream
• 1/4 cup raw coconut flakes
• 1/8 teaspoon flaked sea salt

1. Preheat oven to 350u0b0.rnrnPut first 6 ingredients in a food processor and blend until crumbly. Add yogurt and turn machine on, adding butter as it processes (it will resemble wet sand).rnPress into bottom of 8" springform pan, pressing down to compact.rn Bake for 15 minutes until golden brown. Let cool and set aside.
2. Heat cream over low heat until bubbles appear around the edges. Add chocolate and stir until completely smooth. Pour over cooled crust, sprinkle with sea salt and coconut flakes. Cool before serving.

coconut, graham crackers, almonds, coconut flakes, lime zest, sugar, kosher salt, unsalted butter, vanilla yogurt, ganache, semisweet chocolate, heavy cream, coconut flakes, salt

Taken from food52.com/recipes/22097-coconut-shortbread-with-chocolate-ganache (may not work)