Title: Chocolate cashew coconut clusters
 Categories: Baker
      Yield: 4 Servings
 
      2 c  Unsalted cashews
      1 lb Semisweet chocolate, chopped
           Into 1/4-inch pieces
      8 oz Shredded dried coconut
 
  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.