Chocolate Coconut Almond Sprinkles

• 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

1. Preheat oven to 350F.
2. Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl.
3. 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.
4. Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated.
5. Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.

almonds, coconut, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/chocolate-coconut-almond-sprinkles-108409 (may not work)