Combine all ingredients in a bowl. Then place in a large, flat baking dish (I usually use a casserole dish). Make sure that your almonds are in a single layer for baking. Bake 15 minutes at 350°. I usually take them out and give them a stir about halfway through (because coconut oil is hard at first, stirring helps the oil to be evenly distributed). Let your almonds cool completely before enjoying them. They will be weird and chewy until they are cool.