Whip up these 2-ingredient Chocolate Coconut Clusters in minutes! Simple recipe, and no baking needed—just melted chocolate, toasted coconut, and a sprinkle of salt if you’re feeling fancy.
Be sure to try Mini Coconut Cream Pies and Hershey's Kiss Chocolate Blossoms next!
This 2-ingredient chocolate coconut clusters recipe is as easy as it gets—just two simple ingredients: chocolate and toasted coconut for rich, nutty flavor.
Make them in minutes in the microwave, finish with a pinch of salt or colorful sprinkles, and enjoy as a snack (so yummy with a cup of coffee!) or a festive addition to your holiday treat platter. Effortless, versatile, and downright delicious way to satisfy your sweet tooth!
🥥Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Sweetened coconut. You don't have to, but I highly recommend using toasted coconut to enhance the nutty coconut flavor. You can buy it in stores or toast it yourself, which is super easy to do! If you prefer to use those large, beautiful, unsweetened coconut flakes, you'll need 2 cups.
- Chocolate chips. Use high quality white chocolate, milk chocolate, or dark chocolate chips -- whatever your favorite chocolate is will be absolutely delicious (we love them all!) You can also use a chopped chocolate bar.
- Optional toppings. A few flakes of Maldon sea salt enhance the flavors of the chocolate and coconut -- I especially love it on the dark chocolate coconut clusters! Or finish with cute, festive sprinkles for the holidays or a special occasion.
⭐Substitutions or Variations
- Try subbing out some of the coconut for nuts, seeds, or dried fruit! Sunflower seeds, chia seeds, pumpkin seeds, sesame seeds, dried cranberries -- they all sound like a great idea to me!
- Instead of dropping chocolate clusters with a spoon, use a small cookie scoop for nice, round balls. Or make chocolate coconut cups and place the chocolate mixture into a lined mini muffin pan.
- For perfectly neat round balls, run the coconut through the food processor to cut the coconut into smaller flakes. You can do this for coconut macaroons, too!
🥣How to Make Homemade Coconut Clusters
Step 1: In a microwave-safe mixing bowl, melt chocolate in the microwave in 30-second intervals, stirring between each one. Stop when the chocolate is about 90% melted and you can still see some soft shapes. Stir until completely smooth.
Step 2: Stir in the toasted coconut. Drop the chocolate coconut cluster mixture by the tablespoon onto a cookie sheet lined with parchment paper or wax paper. If desired, top with a little sea salt or sprinkles. Place in the refrigerator until firm, about 20 minutes.
👉Top Tip: Toasting the coconut is not essential to the recipe, but I highly recommend it for the best flavor.
🍳How to Toast Coconut
Warm a dry pan over medium heat. Add coconut. Continuously stir for 3-5 minutes until the coconut turns light golden brown. Immediately transfer the toasted coconut to a cool plate to stop the cooking process.
☑️Tips
- Portion the coconut mixture with a small cookie scoop for nice, round coconut clusters.
- Make chocolate coconut cups by placing the chocolate mixture into a mini muffin pan lined with mini muffin cups.
- Instead of melting the chocolate in the microwave, melt the chocolate over low heat in a double boiler.
🎁Storage
Store coconut clusters in an airtight container in the refrigerator for up to 2 weeks.
🎆More Easy Sweet Treats
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📖 Recipe
Coconut Clusters
Ingredients
- 1 ¼ cups chocolate chips -- dark, semi-sweet, milk, or white
- 1 cup toasted sweetened coconut
- optional: flaky salt, sprinkles
Instructions
- Line a baking sheet with parchment paper.
- Microwave chocolate chips in a large bowl in 30-second intervals, stirring in between, until almost completely melted. (It takes 3 intervals in my 1000 watt microwave). To avoid over-cooking the chocolate, heat it until it appears to be about 90% melted and you can still see some soft shapes in the chocolate. Stir until smooth.
- Stir in the toasted coconut until completely combined. Drop one-tablespoon portions of the chocolate coconut mixture onto the prepared baking sheet. If desired, top with flaky salt or sprinkles while the chocolate is still wet.
- Chill in refrigerator until firm, about 20 minutes. Store coconut haystacks in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to one month.
Notes
- Toasting the coconut is not essential to the recipe, but I highly recommend it for the best flavor.
- Portion the coconut mixture with a small cookie scoop for nice, round coconut clusters.
- Make chocolate coconut cups by placing the chocolate mixture into a mini muffin pan lined with mini muffin cups.
- Instead of melting the chocolate in the microwave, melt the chocolate over low heat in a double boiler.
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