Chocolate-Coconut Filo Triangles With Vanilla Ice Cream

• 4 ounces semisweet chocolate, chopped
• 14 cup grated sweetened coconut, toasted
• 14 cup blanched almond, toasted
• 12 cup butter, softened
• 6 sheets phyllo pastry, halved crosswise
• vanilla ice cream

1. In a food processor, chop chocolate fine; add coconut, almonds and 1/4 cup of butter.
2. Blend mixture until smooth.
3. Melt remaining butter.
4. Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
5. Brush strip lightly with some of the melted butter.
6. Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
7. Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
8. (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if youre baking them frozen), or until golden.
9. Serve hot with ice cream.

semisweet chocolate, coconut, blanched almond, butter, phyllo pastry, vanilla ice cream

Taken from www.food.com/recipe/chocolate-coconut-filo-triangles-with-vanilla-ice-cream-70625 (may not work)