'Tis the Season for Baking: Chocolate Coconut Nut Clusters

I love baking sweets this time of year to hand out to people and I've tried a couple of new recipes this year. I found this recipe last year and I love how easy it is but they look fancy. I found the candy cups (waxed cups) at Gygi. The next batch I make I'm going to make some with just coconut and then try a batch with almonds and coconut. You can add whichever nut you like best.

Chocolate Coconut Nut Clusters

Candy Cups
2 2/3 c. sweetened flaked coconut
1 6oz. jar macadamia nuts, chopped (or 2 c. pecans chopped)
2 2/3 c. semisweet chocolate chips
For the glaze: 1/3 c. white chocolate chips (melted with 1/2 T. vegetable shortening)

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 in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoons into the candy cups. Chill until set, about 45 minutes.

Melt the white chocolate according the the package directions. Pour the contents into a ziplock bag. Snip off a 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 refridgerator.

Makes 4 dozen clusters (I had some leftover)