Coconut Almond Clusters

C o c o n ut A l m o n d

C l u s t e r s

Ingredients 2 cups chocolate chips 1 cup almonds 1½ cups sweetened, shredded coconut, divided Sea Salt

Directions 1. Place the Silicone Baking Sheet with Rim on a baking sheet for transferring to freezer. 2. Place ½ cup coconut into the Stack Cooker ¾ Qt. Casserole Cover and microwave, on high power, in 30 second increments, for 2–4 minutes. Stir thoroughly after each segment. Until browned. 3. Place chocolate chips into Stack Cooker 1¾ Qt. Casserole and microwave on high power 90 seconds. Stir to melt evenly. 4. Add almonds and remaining coconut to melted chocolate and, using Silicone Spatula, mix until coated with chocolate. 5. Using a tablespoon, drop clusters onto a Silicone Baking Sheet with Rim. Flatten slightly to make a thinner cluster. 6. Top each cluster with sea salt and freeze 5 minutes to set. Store in a sealed Tupperware container.