Almond-Coconut Topping (Cranberry-Amaretto Bars)

A almond-coconut topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in CRANBERRY AMARETTO ALMOND BARS, where it is originally used.

Ingredients

• 1/2 cup (120 ml) dried cranberries
• 3 tbsp (45 ml) Amaretto
• 2 cups (480 ml) slivered almonds, slightly crushed
• 1 cup (240 ml) flaked coconut
• 1 tsp (5 ml) cinnamon
• 1/2 cup (120 ml) brown sugar

Method

1. Soak dried cranberries in a small bowl with Amaretto. Let stand for 15 minutes.
2. In a medium sized bowl, thoroughly combine slivered almonds, flaked coconut, cinnamon and sugar.
3. Combine the Amaretto-soaked dried cranberries with the almond coconut mixture. Let stand until the baked dough (above) is completely cool.