Macadamia Coconut Candy Clusters Food

WHITE CHOCOLATE COCONUT MACADAMIA CLUSTERS

Steps:

• Place white chocolate chips and shortening in a microwave-safe medium bowl. Microwave at 30 second intervals, stirring in between, until melted.
• Stir in coconut, macadamia nuts, and rice cereal.
• Drop by spoonfuls onto parchment paper-lined baking sheet. Let stand until set and store in an air-tight container at room temperature.

CHOCOLATE MACADAMIA NUT CANDY

Steps:

• Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
• Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

MACADAMIA-COCONUT CANDY CLUSTERS

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

SAMOA CLUSTERS

Steps:

• Line a baking sheet with aluminum foil and lightly spray with cooking spray.
• Reserve 2 of the cookies; coarsely chop the remaining cookies.
• Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
• Meanwhile, finely chop the reserved cookies and macadamia nuts.
• Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.

CHOCOLATE MACADAMIA NUT CLUSTERS

Steps:

• In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
• In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
• Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
• 4Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

CHOCOLATE MATZOH CLUSTERS

Steps:

• melt chocolate chips in the microwave for 1 minute, stir.
• in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
• place wax paper onto baking sheets.
• drop by spoonfuls, refrigerate several hours.