Chocolate Coconut Nut Clusters

1. 1

   Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).

2. 2

   Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.

3. 3

   Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.

4. 4

   Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.

5. 5

   Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.

6. 6

   If desired, melt additional chocolate according to the package directions.

7. 7

   Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.

8. 8

   Chill until drizzle is set, about 15 minutes.

9. 9

   Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.