|Flaked coconut||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cream of coconut||1⁄4 Cup (4 tbs)|
|Half and half||2⁄3 Cup (10.67 tbs)|
|For almond clusters|
|Margarine||1⁄2 Cup (8 tbs)|
|Clear honey||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Rolled oats||2 Cup (32 tbs)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
To make Almond Clusters, preheat oven to 350F (175C).
In a medium-size saucepan melt margarine with honey and brown sugar.
Stir in rolled oats and almonds; mix well.
Spoon mixture into miniature paper baking cups then place on a baking sheet.
Bake 20 minutes or until golden; cool.
Makes about 3 dozen Almond Clusters.
To make Coconut Dip, place flaked coconut, water, sugar and cream of coconut in a medium-size saucepan.
Bring to a boil and simmer 10 minutes.
Pour coconut mixture through a sieve into a bowl, pressing the liquid through.
In a fondue pot blend cornstarch with half and half; add coconut liquid and cook over medium heat until thickened.
Serve with Almond Clusters.