Author Notes: If Almond Joy candies taught me anything, it's that coconut, almonds, and chocolate work really well together. This recipe is a homemade ode. I like using chopped almonds versus sliced for their chunkier texture, but either will work. —Emma Laperruque
Food52 Review: This recipe is featured in the story, The Easiest—and Tastiest!—Holiday Treat for Gifting, sponsored by If You Care. —The Editors
Makes: 1 (18 x 13-inch) sheet pan
Prep time: 1 hrs
Cook time: 5 min
pounds chopped dark chocolate
cup coconut flakes, lightly toasted and cooled
cup chopped (not sliced) almonds, lightly toasted and cooled
dash flaky salt, to taste
- Line a rimmed sheet pan with parchment.
- Melt the chocolate in a microwave or double boiler. Pour the chocolate onto the lined sheet tray and use an offset spatula to spread out evenly, filling the whole pan. Evenly sprinkle the toppings on top.
- Pop in the fridge or freezer until totally firm, about 1 hour. Break into pieces.
- This recipe is a Community Pick!