Macadamia and Coconut Clusters Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
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.
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