Chocolate Cashew Coconut Clusters
Serving Size : 1
Ingredients for prepare Chocolate Cashew Coconut Clusters
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | unsalted cashews |
| 1 | pound | semisweet chocolate - chopped into |
1/4-inch pieces
chocolate cashew coconut clusters |
| 8 | ounces | shredded dried coconut |
recipe Chocolate Cashew Coconut Clusters
Preheat the oven to 325 degrees. Toast the cashews
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on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown.
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Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven
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for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat
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1-inch of water in the bottom half of a double boiler over
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medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula
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to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate
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to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until
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the cashews and coconut are completely coated with chocolate. Immediately portion the mixture by heaping tablespoons (approximately
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1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters
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to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle.
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Store the clusters in a tightly sealed plastic container in the refrigerator until ready to
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serve.
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