Dark Chocolate Coconut Clusters * 1 3/4 cup shredded or flaked coconut (sweetened)
* 7 ounces finely chopped dark chocolate
1. Set your oven to 325 degrees. Spread coconut on a baking sheet and toast for about 3-5 minutes until golden. Stir every minute. Remove from oven and allow to cool to room temperature.
2. Melt and temper the chocolate. Add the toasted coconut to the tempered chocolate, and stir to coat it completely.
Drop by spoonfuls onto waxed paper lined baking sheet. Allow to set at room temperature or chill in refrigerator for 10-15 minutes.
3. Store between layers of waxed paper in an airtight container in the refrigerator. (Clusters can be frozen for about 2 months).
You can also substitute the coconut with nuts, raisins, or a combination of the three.
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