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     Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
     Yield: 1 servings

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

 Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW 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 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.

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