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Chocolate Cashew Coconut Clusters

Author/Submitted by: Death By Chocolate Cookies Cookbook,
Servings: 23
Categories: Chocolate / Desserts

2  cups  cashews, unsalted
8  ounces  coconut shreds
1  pound  semisweet chocolate, chopped into 1/4 inch pieces

1. Preheat the oven to 325 degrees F.

2. Toast the cashews on a baking sheet in the preheated oven for 20 minutes until uniformly golden brown. Cool the nuts to room temp.

3. Toast the coconut on a baking sheet in the preheated oven until lightly golden brown around the edges, about 10 minutes. Cool the coconut to room temp.

4. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate unitl completely melted and smooth, about 5 to 6 minutes. Transfer the melted chocolate to a 4 quart bowl. Add the cashew and coconut. Use a rubber spatula to stir the mixute until the cashews and coconut are completely coated with chocolate.

5. Immediatley portion 24 clusters. 1 heaping TBS of mixture per cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour then refrigerate 30 minutes, or until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

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