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Macadamia and Coconut Clusters

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"Easy-to-make gift treats with a delightful taste of the tropics. You can vary the ratio of milk chocolate and bittersweet chocolate if you like, or use only one or the other. Place the individual pieces in paper candy cups for gift giving."

List of Ingredients

• 10 ounces milk chocolate, preferably European, chopped
• 3 ounces bittersweet or semisweet chocolate, chopped
• 2 cups coarsely chopped lightly salted roasted macadamia nuts
• 1½ cups sweetened shredded coconut, lightly toasted


Recipe

Line a baking sheet with parchment paper or waxed paper. Place both chocolates in the top pan of a double boiler or in a heatproof bowl. Set over (but not touching) hot (not simmering) water. Heat, stirring constantly, until melted and smooth.

Pour our the hot water from the bottom of the pan and replace it with lukewarm water. Replace the top pan or heatproof bowl. Let the chocolate stand uncovered, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes.

Stir the macadamia nuts and coconut into the chocolate, mixing thoroughly. Using a small spoon, scoop out slightly rounded teaspoonfuls of the mixture and drop onto the prepared sheet, spacing evenly. Refrigerate uncovered until set, about 2 hours. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months.

Makes about 4 dozen