Ingredients
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2 2/3 cups sweetened flaked coconut
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2 cups pecans (or your favorite, even mixed nuts would be good) or 2 cups walnuts, chopped (or your favorite, even mixed nuts would be good)
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2 2/3 cups milk chocolate chips or 2 2/3 cups semi-sweet chocolate chips
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chocolate chips, for drizzle (a different kind of chocolate from what you use in the clusters)
Instructions
- 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.