Chocolate Cashew Coconut Clusters

1. 1

   Preheat the oven to 325F.

2. 2

   Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown.

3. 3

   Cool the nuts to room temperature.

4. 4

   Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges.

5. 5

   Cool the coconut to room temperature.

6. 6

   Heat 1-inch of water in the bottom half of a double boiler over medium heat.

7. 7

   Place the semi-sweet chocolate in the top half of the double boiler.

8. 8

   Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes.

9. 9

   Transfer the melted chocolate to a 4-quart bowl.

10. 10

    Add the cashews and coconut.

11. 11

    Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.

12. 12

    Immediately portion the mixture by heaping tablespoons (approximately 1-1/2 ounces) for each cluster, onto wax paper.

13. 13

    Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle.

14. 14

    Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.