Ingredients:
8 semi-sweet chocolate baking squares
1/2 cup shredded coconut
2/3 cup sliced almonds or 2/3 cup slivered almonds
1/2 cup room temp butter
12 sheets phyllo pastry sheets
1/3 cup oil
Directions:
Preheat oven to 400 F.
In a food processor add the chocolate, coconut, almonds and butter.
Process until smooth.
Place one sheet of dough on the counter and brush with oil.
Place another sheet on top and cut lengthwise into 4 long equal strips.
Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
Bake for 10-12 minutes or until golden brown.
Cool slightly and serve with ice cream or cool completely.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.