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Name: Chocolate Cashew Coconut Clusters
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Shredded dried coconut; 2 c Unsalted cashews; 1 lb Semisweet chocolate chopped

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INGREDIENTS

8 oz Shredded dried coconut
2 c Unsalted cashews
1 lb Semisweet chocolate ; chopped

INSTRUCTIONS

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 dianne@olynet.com (Ward, Dianne) on Mar 20, 1998

NOTES

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Chocolate Cashew Coconut Clusters

8 oz Shredded dried coconut
2 c Unsalted cashews
1 lb Semisweet chocolate chopped

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 dianne@olynet.com (Ward, Dianne) on Mar 20,  1998

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Nutrition

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Serving Size: 1 Serving (947g)
Recipe Makes: 1

Calories: 4848
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4848

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