Chocolate Cashew Coconut Clusters - unsalted cashews

Method

• Preheat the oven to 325F.
• 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 semi-sweet 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 wax 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.