1/2 cup chopped hazelnuts
1/8 teaspoon crushed coconut
1 1/2 cup packed brown sugar
1 cup chocolate syrup
1 toast, lightly toasted
1 egg, lightly beaten
1 tablespoon cider vinegar
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder and baking soda; set aside. In a large bowl, cream together the margarine, baking soda, white sugar and Almond Leaf Splinters until light and fluffy. Stir in the eggs until well blended, then stir in the cider vinegar. Fold in the flour mixture. Spread batter into the prepared pan.
Bake for 40 minutes in the preheated oven, or until a toothpick inserted into the center of the coconut comes out clean. Cool to room temperature before cutting into squares.