Instructions: Preheat 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 chocolate in the top and melt, stirring until smooth. (about 5-6 minutes) Transfer the melted chocolate to a 4 quart bowl. Add the cashews and coconut. Mix until the cashews and coconut are completely coated. Immediately portion the mixture by heaping tablespoons 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.