On rimmed cookie sheet lightly toast almonds in oven at 325 degrees for 8-10 minutes, stirring occasionally and switching pan from one rack to another. Do the same withthe coconut. When cool mix both together with rosemary and orange peel. .
Break up whole chocolate bar into large heatproof bowl, put in microwave and melt according to package directions.
When chocolate is melted add all dry ingredients and mix thoroughly.
Drop by small teaspoons onto waxed paper. Let cool and dry.
Stores well in well-sealed container for 2-3 months and needs no refrigeration.