Coconut Clusters
Quick no-bake coconut chocolate clusters made by melting chocolate and mixing with unsweetened shredded coconut, then chilling until firm.
Servings: 20 servings
Ingredients
Ingredients
- 2 cupschocolate chips
- 1 cupunsweetened shredded coconut
Instructions
Instructions
- Put 2 cups chocolate chips in a microwave-safe bowl or a heatproof bowl for a double boiler.
- If using a microwave: heat in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted. If using a double boiler: set the heatproof bowl over simmering (not boiling) water and stir until the chocolate is smooth and fully melted.
- Remove the melted chocolate from heat and add 1 cup unsweetened shredded coconut. Stir until the coconut is evenly coated and the mixture is uniform.
- Line a baking sheet with parchment paper or a silicone mat. Use an ice cream scoop to portion the mixture onto the lined sheet, leaving space between each cluster.
- Refrigerate the tray for about 20 minutes, or until the clusters are firm. Remove from the refrigerator and serve.
Equipment
- Microwave-safe Bowl
- Heatproof bowl
- double boiler (or saucepan for simmering water)
- Baking Sheet
- Parchment paper or silicone mat
- Ice cream scoop or spoon
- Spatula
Notes
Notes
I like to swap out half the coconut for toasted coconut flakes. You can also add some flaky salt for decoration
TO STORE
: Coconut clusters should always be stored in the refrigerator, covered, to ensure they don’t melt. They will keep well for up to 2 weeks.
TO FREEZE
: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
I like to swap out half the coconut for toasted coconut flakes. You can also add some flaky salt for decoration
TO STORE
: Coconut clusters should always be stored in the refrigerator, covered, to ensure they don’t melt. They will keep well for up to 2 weeks.
TO FREEZE
: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.