Coconut White Chocolate Clusters Recipes

WHITE CHOCOLATE COCONUT MACADAMIA CLUSTERS

Steps:

• Place white chocolate chips and shortening in a microwave-safe medium bowl. Microwave at 30 second intervals, stirring in between, until melted.
• Stir in coconut, macadamia nuts, and rice cereal.
• Drop by spoonfuls onto parchment paper-lined baking sheet. Let stand until set and store in an air-tight container at room temperature.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.