Chocolate Cashew Coconut Clusters Recipe
I got this Chocolate Cashew Coconut Clusters recipe from my neighbor who is an excellent cook. No other ingredient will make Chocolate Cashew Coconut Clusters taste so yummy than Nuts. This Chocolate Cashew Coconut Clusters as a Dessert is a winner! I cant believe you still haven't attempted to prepare my Chocolate Cashew Coconut Clusters recipe.
Ingredients
2 cups unsalted cashews
1 pound best-quality semisweet chocolate,chopped into 14-inch pieces
8 ounces shredded dried coconut
Directions
Preheat the oven to 325°F.
Toast the cashews on a baking sheet in the preheated oven for 20 minutes until uniformly golden brown.
Cool the nuts to room temperature.
Toast the coconut on a baking sheet in the preheated oven until lightly golden around the edges, about 10 minutes.
Cool the coconut to room temperature.
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 until completely melted and smooth, about 5 to 6 minutes.
Transfer the melted chocolate to a 4-quart bowl.
Add the cashews and coconut.
Use a rubber spatula to stir the mixture until the cashews and coconut are completely coated with chocolate.
Immediately portion 24 clusters, 1 heaping tablespoon (approximately 1 1/2 ounces) of mixture per cluster, onto wax paper.
Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes until firm enough to handle.
Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
The clusters will keep in the refrigerator for several days.
Toast the cashews on a baking sheet in the preheated oven for 20 minutes until uniformly golden brown.
Cool the nuts to room temperature.
Toast the coconut on a baking sheet in the preheated oven until lightly golden around the edges, about 10 minutes.
Cool the coconut to room temperature.
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 until completely melted and smooth, about 5 to 6 minutes.
Transfer the melted chocolate to a 4-quart bowl.
Add the cashews and coconut.
Use a rubber spatula to stir the mixture until the cashews and coconut are completely coated with chocolate.
Immediately portion 24 clusters, 1 heaping tablespoon (approximately 1 1/2 ounces) of mixture per cluster, onto wax paper.
Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes until firm enough to handle.
Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
The clusters will keep in the refrigerator for several days.
