Chocolate Cashew Coconut Clusters
Recipe provided by Marcel Desaulniers
Watch the video tutorial to learn how to prepare this irresistible treatperfect for chocolate lovers craving a crunchy, tropical twist!
- Total time: 2 hours 20 minutes
- Preparation: 2 hours
- Cooking: 20 minutes
- 2 cups unsalted cashews
- 1 pound semisweet chocolate, chopped into 1/4-inch pieces
- 8 ounces shredded dried coconut
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- Preheat your oven to 325F. Spread the cashews evenly on a baking sheet and toast for 20 minutes until golden brown. Cool to room temperature.
- On another baking sheet, toast the shredded coconut for about 10 minutes, stirring occasionally, until lightly browned on the edges. Cool completely.
- Fill the bottom of a double boiler with 1 inch of water and heat over medium. Add chopped semisweet chocolate to the top and stir continuously with a rubber spatula for 5-6 minutes until melted and smooth.
- Transfer melted chocolate to a 4-quart bowl. Gently fold in toasted cashews and coconut until evenly coatedget ready for that heavenly aroma!
- Drop heaping tablespoons (about 1 ounce each) onto waxed paper to form clusters. Let set at room temperature for 1 hour, then refrigerate 30 minutes until firm.
- Store in an airtight container in the fridge. Whip these up for a delightful snack that combines nutty crunch, chocolate bliss, and coconut paradiseyour guests will be hooked!
