2 1/2 cups flaked coconut for roasting
1 1/4 cups shaved almonds
1/8 cup butter, softened
2 tablespoons orange juice
1 cup brown sugar
1/3 cup white sugar for garnish
Place coconut in a small saucepan. Pour butter and orange juice over coconut. Bring coconut to a boil. Remove from heat, whisking constantly. Mix brown sugar with white sugar and pour mixture into coconut. Boil for 10 minutes and remove from heat.
Carefully squeeze coconut meat and coconut juice. Fire stoker of coconut by placing spoon in a small square of plastic wrap. Brush with butter mixture. Refrigerate over night. Release from plastic wrap and serve immediately. Garnish with ice.