Almond Coconut Rum Clusters - cooking recipe

Ingredients

2 cups desiccated coconut, toasted
1/2 cup finely chopped slivered almonds, toasted
3/4 cup sweetened condensed milk
1 tablespoon dark rum
1 tablespoon melted butter
1 teaspoon vanilla
1/4 teaspoon salt
For dipping
high-quality white chocolate
pink food coloring
parchment paper, piping bag

Preparation

In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine.
Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.).
Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag.