Preparation / Directions:
Preheat the oven to 325 degrees F.
Toast the cashews on a baking sheet in the preheated oven for 20 minutes until uniformly golden brown. Cool the nuts to room temp.
Toast the coconut on a baking sheet in the preheated oven until lightly golden brown around the edges, about 10 minutes. Cool the coconut to room temp.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate unitl completley melted and smooth, about 5 to 6 minutes. Transfer the melted chocolate to a 4 quart bowl. Add the cashew and coconut. Use a rubber spatula to stir the mixute until the cashews and coconut are completely coated with chocolate.
immediatley portion 24 clusters. 1 heaping TBS of mixture per cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour then refrigerate 30 minutes, or until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.