Step 1

Preheat oven to 375F. Place a 13 inch piece of parchment paper on a medium round stone. Set Aside. For crust, place 4 cups of coconut into bowl, Microwave on high 3-5 min, stirring after each minute for the first 3 minutes.Then every 30 seconds until golden brown. Add remaining 1 cup coconut, eggs and sugar to bowl. Mix well. Cool slightly about 5 to 7 minutes.

Step 2

Spoon coconut mixture over center of baking stone. Using moistened hands spread crust evenly into an 11 inch circle creating a 1/2 inch rim around edge. Bake 15-18 min or until edge is slightly crisp. Remove from oven. Transfer crust and parchment paper to cooling rack. Cool Completely.

Step 3

Meanwhile attach open star tip to a pasty bag and fill with 3/4 cup of the whipped topping and set aside. For filling ,combine remaining 1 1/2 cup of whipped topping and chocolate in a small bowl. Microwave on High for 30-60 seconds or until chocolate is melted. Stir until chocolate mixture is smooth and shiny

Step 4

Transfer tart to large round platter. Pour chocolate mixture over cooled crust, spreading evenly. Let stand 30 minutes or until chocolate is set. Sprinkle with toasted almonds ( microwave almonds for 1 to 3 minutes, stirring every 30 sec until lightly toasted). Pipe whipped topping rosettes around edge of tart using the decorator.