Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
If desired, melt additional chocolate according to the package directions.
Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
Chill until drizzle is set, about 15 minutes.
Store in an airtight container in the refrigerator.