Preheat oven to 350. Spread almonds on a baking sheet. Toast until golden brown, about 10 minutes. Add to a food processor along with the coconut. Process until drippy, about 5 minutes, scraping down the food processor as necessary. Add maple syrup and salt and process until smooth again. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/10/coconut-almond-butter/