MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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