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Rachael Ray's 30-Minute Healthy Recipes

No Bake Hawaiian Luau Chocolate Nuggets


* 1 cup chopped macadamia nuts, toasted lightly
* 1 cup sweetened condensed milk
* 1 1/2 tsp almond extract
* 1 bag (7 oz) sweet shredded coconut
* 1 bag (12 oz) semisweet chocolate morsels, melted


1. Put the macadamia nuts, sweetened condensed milk, almond extract, and sweet coconut in a large bowl and mix together with a big spoon.
2. Form the mixture into bite-sized balls and place on cookie sheets or baking trays.
3. Put trays in refrigerator to firm up for about 1 hour, or leave at room temperature to firm, which will take about 4 or 5 hours.
4. When balls have completely set, dip them into the *melted chocolate* and place them back on the tray to dry at room temperature.

*Note* ľ Melt the chocolate easily by placing the morsels in a heat-safe bowl, then place the bowl atop a pan of water that has been brought to a boil and removed from burner. Stir until chocolate melts, then remove bowl from hot water and continue stirring until mixture cools slightly; now it's ready to dip.


These are so simple to make and very versatile. You can, of course, use any nut, but the whole Hawaiian Luau thing calls for macadamia nuts.

Another thing you might want to try to make these sweet treats even prettier is to sprinkle some toasted coconut on top before the chocolate hardens.

To toast the coconut, put a couple cups or so in a single layer on a cookie sheet, then put in oven at about 275 to 300 degrees and watch closely. It will only take a few minutes to get golden brown. Then let cool.

After you dip the nuggets into the melted chocolate, sprinkle the toasted coconut on top, or just take a pinch of coconut and press it in the chocolate in a little pile. Enjoy!

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