Best Chocolate Cashew Coconut Clusters Recipes

Chocolate Cashew Coconut Clusters image

Provided by Food Network

Categories dessert

Time 2h20m

Number Of Ingredients 3

2 cups unsalted cashews
1 pound semisweet chocolate, chopped into 1/4-inch pieces
8 ounces shredded dried coconut

Steps:

Preheat the oven to 325 degrees. 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 for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. 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 until the cashews and coconut are completely coated with chocolate.
Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed 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.

Chocolate Cashew Coconut Clusters image

Provided by Kathy W

Categories Chocolate

Number Of Ingredients 3

Steps:

1. Line cookie sheets with wax paper and set aside. Mix together toasted coconut and cashews and set aside.
2. Place chocolate chips in a large microwavable bowl. Microwave on high 2-3 minutes, or until melted.
3. Add in coconut and cashews. Using a rubber spatula, stir until thoroughly mixed together.
4. Form into clusters by placing heaping tablespoons of mixture onto the lined cookie sheets. Allow clusters to harden at room temperature for 1 hour or so, until firm enough to handle. Or place in refrigerator (especially on hot, humid days) until set.
5. Store in an air tight container in the refrigerator.
6. Note: to toast nuts and coconut Preheated oven to 325°. Toast cashews on a baking sheet in the preheated oven 10 minutes or so until golden. Cool completely. Toast coconut on baking sheet in the preheated oven for 10 minutes or until lightly golden around the edges. Cool completely.