Macadamia and Coconut Clusters

December 12, 2008

Macadamia and Coconut Clusters

13 oz. bitter sweet chocolate chopped (the original recipe called for 10 oz. milk chocolate and 3 oz. of bitter sweet or semisweet chocolate – you choose what you like best.  Dark chocolate is better for you.)

2 cups coarsely chopped light salted roasted macadamia nuts

1 1/2 cups sweetened shredded coconut, lightly toasted.

Place chocolates in the top of a double boiler or heatproof bowl.  Set over not water (not touching).  heat, stirring constantly, until meted and smooth.

Pour out the hot water from teh bottom pan and replace it with lukewarm water.  Let the chocolate stand uncovered, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes.

Stir the macadamia nuts and coconut into the chocolate, mixing thoroughly.  Using a small spoon, scoop out slightly rounded teaspoonfuls of the mixture and drop onto a parchment line baking sheet or into mini foil baking cups.  Refrigerate uncovered until set, about 2 hours.

Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months.


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