TROPICAL CLUSTERS

10 ounces white chocolate, finely chopped
2/3 cup sweetened condensed milk
1/2 cup toasted macadamia nuts, coarsely chopped
1/4 cup finely chopped dried pineapple
2 Tbsp finely chopped crystallized ginger
1/2 cup ribbon coconut

Melt chocolate in the top of a double boiler over hot but not simmering water, stirring frequently to ensure even melting. In a one quart heavy bottomed saucepan over medium heat, bring the sweetened condensed milk to a boil. Remove the double boiler from the heat and pour the hot milk into the chocolate. Blend together thoroughly.

In a 2 quart mixing bowl, blend the nuts, ginger, pineapple and coconut evenly. Pour in the chocolate and stir until the mixture is completely coated.

Line a baking sheet with parchment paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Place the clusters in paper candy cups.

Yields 40 candies. Will keep 2 weeks in refrigerator or 2 months in freezer.

Posted By: Katie in Minneapolis, October 30, 1998
Board: recipelink.com Holiday Cooking Club