Crunchy Nut Clusters

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Steps

Line 4 miniature muffin pans with candy cups.

Set them aside.

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 -- white or semisweet -- 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.

Chill until set , about 45 minutes.

Melt the remaining chocolate according to the package directions.

Pour the contents into a ziplock bag.

Snip off a small corner of the bag , then drizzle the chocolate over the clusters.

Chill until the glaze is set , about 15 minutes.

Store in an airtight container in the refrigerator.

Ingredients

paper baking cups, sweetened flaked coconut, pecans, white chocolate, vegetable shortening