Spread the almonds in an even layer on a baking sheet and toast for 10 minutes. Remove from oven and add the coconut to the baking sheet, tossing to make an even layer. Toast with the almonds for another 5 minutes (watch carefully as the coconut can burn easily). Remove when lightly golden.
Add toasted coconut and almonds to a food processor with the coconut oil and salt. Process for 5-7 minutes, or until smooth. Taste and add more salt if desired.
Pour into a mason jar or other container with a tightly fitting lid. Store in the refrigerator.
1 serving is 1 tablespoon. Makes approximately 26 servings.
Recipe by Fox and Briar at https://www.foxandbriar.com/toasted-coconut-almond-butter/