Coconut Clusters

You can't get much easier than melting some chocolate and drizzling it over toasted coconut. This is a great addition to a cookie or candy plate.

"This easy combination of coconut and chocolate looks decadent but can be made in just minutes. This treat is fun to put together with kids and a nice addition when you're filling gift tins for holiday gifts. We prefer unsweetened shredded or flaked coconut but sweetened works as well." – John Scharffenberger

.

Ingredients1 to 3 cups coconut
6-8 oz. milk or dark chocolate

MethodTo toast coconut, preheat oven to 300°F. Spread 1 to 3 cups of coconut on an ungreased baking sheet and place in oven. After 2 or 3 minutes, toss the coconut with a spatula or tongs. Toast another minute or two until the coconut is a light golden brown. Coconut toasts very quickly so remove the baking sheet from the oven as soon as you see the flakes begin to color.

Line a baking sheet with Silpat or parchment paper. Melt 6-8 oz. of either milk or dark chocolate (chopped into small chunks) in a hot water bath (set metal bowl in a wide deep skillet half full of simmering water; do not let water boil and do not splash water into the chocolate; stir until melted) or in the microwave (short bursts 10-20 seconds on medium high, stirring after each burst until melted). Place coconut in a small bowl. If you like, you can add nuts or dried fruit to the coconut – raisins, diced apricots, cherries or even mangoes – or keep the mixture simple with coconut and chocolate.

Drizzle melted chocolate over the coconut, tossing with a spoon. Stop adding chocolate as soon as there's enough to coat the coconut. Drop tablespoons of the mixture onto the prepared baking sheet. Refrigerate until set.

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.