Macadamia and Coconut Clusters

10 ounces milk chocolate chips
3 ounces bittersweet or semisweet chocolate -- chopped
2 cups coarsely chopped roasted macadamia nuts
1 1/2 cups coconut, lightly toasted

Line baking sheet with waxed paper. Place both chocolates in top pan of double boiler or in heatproof bowl. Set over (but not touching) hot (not simmering) water. Heat, stirring constantly, until melted and smooth. Pour out hot water from bottom pan and replace with lukewarm water. Replace top pan.

Let chocolate stand uncovered, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes. Stir in nuts and coconut; mix thoroughly. Use small spoon to scoop out slightly rounded teaspoonfuls of mix and drop onto prepared sheet, spacing evenly. Refrigerate uncovered until set, about 2 hrs. Store airtight in fridge up to 1 month, or in freezer up to 2 months.