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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 4 dozen paper baking cups (candy cups)
- 2 2/3 cups sweetened flaked coconut
- 1 cups pecans or (6 ounce) jar macadamia nuts, chopped
- 2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
- For the glaze
- 1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
- 1/2 tablespoon vegetable shortening
Method
- Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
- Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
