Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes. Shortly before serving, heat the broiler. Dot the cocada with butter, run under the heat and let brown for a minute or so. Strew with the toasted almond slices and the dessert is ready to serve. In no case should the coconut mixture come near a boil.
Desiccated coconut is inappropriate here.
It may be completed through Step 3, covered and refrigerated for 2 or 3 days. Let it warm to room temperature, then brown shortly before serving.