In a saucepan, heat the honey and condensed milk over low heat. Stir everything together with a spatula, cooking for 5 minutes. Remove from the heat, add the flaked almonds and shredded coconut, and mix everything well until smooth. Meanwhile, preheat the oven to 170°C (340°F). Then, take 3 cm diameter silicone molds and fill them with a teaspoon of batter. Bake at 170°C (340°F) for 10 minutes, until golden brown. While everything is in the oven, melt the chocolate in a double boiler, being careful not to let it stick or burn. Once the required baking time is up, remove the Florentine steaks from the molds and dip the bottoms in the chocolate. Let them cool on a wire rack at room temperature. Enjoy them as a snack, perhaps with a nice cup of tea! (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make our Florentine pasta: video.