Coconut Clusters

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Chocolate Coconut Clusters are a delicious, easy treat with just 2 ingredients: melted chocolate and toasted coconut! Easy recipe to customize with your favorite chocolate and festive sprinkles for any holiday or special occasion.

Prep Time5

Cook Time7

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 134kcal

Author: Cara Lanz

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.

How to Toast Coconut

Warm a dry pan over medium heat. Add coconut. Stir continuously until the coconut turns light golden brown, 3-5 minutes. Immediately transfer coconut to a cool plate to stop the cooking process.

Nutrition