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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