To toast shredded coconut, spread on a baking sheet and toast in a 325F oven for 5-8 minutes, being sure to rotate and watch to prevent burning. Set aside to cool.
To toast and skin the hazelnuts, spread the nuts in a single layer on a baking sheet. Bake at 325F until they give off an aroma, and their skins are brown and about 10 minutes. Check the nuts every few minutes and shake them so that they toast evenly and do not burn. Remove them from the oven, and allow hazelnuts to cool to room temperature. Place them between two clean kitchen towels and begin to rub the towels together. The skins will come off with the friction, leaving clean and toasted nuts. Don't worry if there's a bit of extra skin on the nuts.
To melt cacao butter, add to a small pan and heat on low heat until oil is melted.
Regardless of which recipe you choose, add all ingredients to the bowl of your food processor and process on high for 8-10 minutes, until drippy. Transfer to a mason jar and store in the fridge for up to 2 weeks.
Notes
It’s likely that this recipe will be fine past 2 weeks. It’s just nuts and oil. Honestly? You’ll polish your first batch off in a mere couple of days, so I wouldn’t worry about it.
Serving Size: 1 serving = 25 grams or approximately 1½ tablespoon
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/09/3-way-white-chocolate-love-butter/