In a saucepan, heat the honey with the condensed milk over low heat. Meanwhile, using a spatula, stir everything together, cooking for 5 minutes. Once removed from the heat, add the slivered almonds along with the shredded coconut and mix all the ingredients well, creating a smooth mixture. Meanwhile, preheat the oven to 170°C (340°F). Then, take some 3 cm diameter silicone molds and fill them with a teaspoon of mixture;



bake everything at 170°C (340°F) for 10 minutes until golden brown. While everything is baking, 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 Florentines from the molds and dip the bottoms in the chocolate. Let them cool on a wire rack at room temperature and you're done. Enjoy them as a snack, perhaps with a nice cup of tea! (recipe created in collaboration with Laura “ladfoodie”) Watch how to prepare our Florentine: video.