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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, til melted and
smooth. Pour out hot water from bottom pan and replace with lukewarm
water. Replace top pan.
Let chocolate stand uncovered, stirring frequently, til 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.
Williams Sonoma |
