I love coconut and came up with the idea to add some shredded coconut instead of almonds and spices when making brittle. The result was delicious and super easy to make.
200 ml caster sugar
25 gram butter
100 ml shredded unsweetened coconut to mix in
50 ml shredded unsweetened coconut to sprinkle over parchment paper
Put sugar and butter in a frying pan. Let melt on low-medium heat while stirring (preferably with a silicon ladle). When the mixture has become golden coloured shredded coconut. Combine carefully.
Pour the mixture over a big baking sheet lined with parchment paper and covered with shredded coconut. Cover with another parchment paper and carfully roll with a rolling pin until spread thinly and evenly. Allow to cool, then break into pieces.