Chocolate Cashew Coconut Clusters

• 2 cups unsalted cashews
• 1 lb. semisweet chocolate, chopped into 1/4-inch pieces
• 8 oz. shredded dried coconut

1. Preheat the oven to 325F.
2. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown.
3. Cool the nuts to room temperature.
4. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges.
5. Cool the coconut to room temperature.
6. Heat 1-inch of water in the bottom half of a double boiler over medium heat.
7. Place the semi-sweet chocolate in the top half of the double boiler.
8. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes.
9. Transfer the melted chocolate to a 4-quart bowl.
10. Add the cashews and coconut.
11. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
12. Immediately portion the mixture by heaping tablespoons (approximately 1-1/2 ounces) for each cluster, onto wax paper.
13. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle.
14. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

unsalted cashews, semisweet chocolate, coconut

Taken from www.foodgeeks.com/recipes/1676 (may not work)