4 oz. semi-sweet chocolate, chopped
1/4 c. sweetened coconut, toasted lightly
1 stick unsalted butter, softened
6 sheets phyllo, halved crosswise, stacked between 2 sheets of wax paper and covered with damp towel
Vanilla ice cream as accompaniment
1/4 c. blanched almonds, toasted lightly

In food processor chop chocolate fine, add coconut, almonds, and 1/2 stick butter, blend until smooth. In saucepan, melt remaining 1/2 stick butter. Working with 1 sheet of phyllo arrange on work surface with short side facing you, brush lightly with butter. Place heaping tablespoon in upper right corner. Fold in 1/2 lengthwise covering filling brush with butter. Fold down corner to make triangle continue to fold (like flag) over itself until wrapped. Brush with butter. Transfer to baking sheet. Continue wrapping until you have 11 triangles. (May be frozen for 2 weeks.) Bake in a preheated 400 degrees for 8-12 minutes or until golden. Serve warm with ice cream.