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. Recipe by: Foodtv BAKERS DOZEN MARCEL DESAULNIERS Posted to MC-Recipe Digest by firstname.lastname@example.org (Ward, Dianne) on Mar 20, 1998
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|Serving Size: 1 Serving (947g)|
|Recipe Makes: 1|
|Calories from Fat: 3073 (63%)|
|Amt Per Serving||% DV|
|Total Fat 341.5g||455 %|
|Saturated Fat 175.2g||876 %|
|Monounsaturated Fat 123.2g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 0mg||0 %|
|Sodium 680.2mg||23 %|
|Potassium 3945mg||104 %|
|Total Carbohydrate 479.4g||141 %|
|Dietary Fiber 44.8g||179 %|
|Sugars, other 434.7g|
|Protein 67.4g||96 %|
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Calories per serving: 4848
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