Macadamia and Coconut Clusters

10 oz (315 g) milk chocolate, preferably European, chopped melt cool over lukewarm water stir thoroughly drop refrigerate
3 oz (90 g) bittersweet or semisweet chocolate, chopped
2 c (10 oz/315 g) coarsely chopped lightly salted roasted macadamia nuts  
1½ c (6 oz/185 g) sweetened shredded coconut, lightly toasted
  1. Line a baking sheet with parchment paper or waxed paper
  2. Place both chocolates in the top pan of a double boiler or in a heatproof bowl. Set over (but not touching) hot (not simmering) water. Heat, stirring constantly, until melted and smooth.
  3. Pour out the hot water from the bottom pan and replace it with lukewarm water. Replace the top pan or heatproof bowl. Let the chocolate stand uncovered, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes.
  4. Stir the macadamia nuts and coconut into the chocolate, mixing thoroughly.
  5. Using a small spoon, scoop out slightly rounded teaspoonfuls of the mixture and drop onto the prepared sheet, spacing evenly. Refrigerate uncovered until set, about 2 hours.
  6. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months.

Makes about 4 dozen

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd