Silky Toasted Coconut Vanilla Almond Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
2. Spread the almonds on the baking sheet and roast for 10 to 12 minutes, stirring once, until fragrant and lightly browned inside when one is cut open.
3. Scatter the coconut over one corner of the same baking sheet for the last 3 minutes of roasting, watching closely so it turns golden but not dark.
4. Let the almonds and coconut cool for about 10 minutes, until warm but comfortable to handle; warm nuts blend more smoothly.
5. Put the warm almonds in a powerful blender or food processor and blend for 1 minute until finely ground, then scrape down the sides.
6. Keep blending in 1- to 2-minute bursts, scraping down often and resting the motor as needed, for 8 to 12 minutes, until the almonds turn from a thick paste into a smooth, runny butter.
7. Add the toasted coconut, honey, vanilla and salt, then blend 1 to 2 minutes more until silky and evenly mixed; the honey may stiffen it slightly at first, so keep blending until it loosens.
8. Spoon the almond butter into a clean jar, let it cool completely, then cover and refrigerate for up to 3 weeks. Stir before serving with apple slices, toast or oatmeal.