Servings: 24 pieces
Total time: approx. 2 hours (20 min to make the rest is freezer time)
4 cups fine coconut (more of a coconut powder as opposed to shreds)
2 cups sugar
1/2 cup water
Squeeze of lemon juice
2 tbsp coconut oil or butter
2 cups roasted assorted nuts (pistachios, pine nuts, almonds, pecans, walnuts)
In a small pot, mix together the sugar, water, and fresh lemon juice. Keep on medium to high heat. Stir for a minute then allow for sugar to come to a boil and start to thicken. This takes 5-8 minutes. Make sure to not leave the sugar alone because it can burn easily. Keep your eye on it. Once ready, transfer to a dish to cool.
In a large bowl, mix together 1 cup of cooled syrup with the coconut powder and coconut oil with a spoon or your hands. Place this mixture in a 9 x 13 pan. Cover with plastic wrap and pat the coconut evenly flat into the pan really well.
The remaining syrup mix with the roasted nuts. Top the coconut with the nut mixture. Spread it out. Once again, use plastic wrap to make it easier to pat down the nuts into the coconut or oil your hands and pat down the nuts into the coconut.
Cover with aluminum foil and place in the freezer for 2 hours before cutting into squares.
Place pieces in an airtight container and keep in the freezer and take out 15 minutes before enjoying!