Slice your apples into rounds about half centimetre thick and pop the core out if needed.
Melt the dark chocolate (I use the microwave, 30 seconds at a time, stirring between). Set it aside while you do the next bit.
Toast the coconut in a dry pan over medium heat, stirring constantly. It'll go from white to gold faster than you expect, and from gold to burnt even faster, so don't walk away. As soon as it smells like a bakery, take it off the heat.
Tip the toasted coconut into a small bowl with the almond butter and stir until it's a thick, scoopable mix.
Spread a generous spoonful onto each apple ring. Drizzle the melted chocolate across the top. Lay them flat on a tray lined with baking paper and freeze for 5 minute to set the chocolate and a soft bite or 1 hour for a firmer bite.
