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Prep time
1 hour
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Cook time
5 minutes
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Makes
1 (18 x 13-inch) sheet pan
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
Test Kitchen Notes
This recipe is featured in the story, The Easiest—and Tastiest!—Holiday Treat for Gifting, sponsored by If You Care. —The Editors
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Ingredients
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1 1/2 pounds
chopped dark chocolate
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1 cup
coconut flakes, lightly toasted and cooled
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1 cup
chopped (not sliced) almonds, lightly toasted and cooled
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1 dash
flaky salt, to taste
Directions
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Line a rimmed sheet pan with parchment.
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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.
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Pop in the fridge or freezer until totally firm, about 1 hour. Break into pieces.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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