This is based off an Indonesian condiment, and is ready to be sprinkled over curries, eggs and vegetable dishes to add flavor and texture.
You can susbstitute macadamia nuts for either the almonds or cashews.
Preheat oven to 300 degrees and cover a large baking dish with parchment paper.
Heat coconut oil in a large skillet over medium heat until melted, then add onion and garlic. Cook 2-3 minutes until the onions begin to soften.
In a small bowl, mix the spices and add them to the onions, stir to combine, and cook an additional 5-7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes. Add the coconut flakes to the pan and stir until they're coated with the onions and spices.
Transfer to a baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking sheet. Roast an additional 10-15 minutes until the coconut/onion flakes are very brown, and the nuts are toasted.
Allow to cool completely, then pulse in a food processor until it resembles coarse granola. Store in an airtight container at room temperature and use as a flavoring condiment on cooked foods.