Crispy Pecan Coconut Clusters Recipes

NO-BAKE PECAN COCONUT CLUSTERS

Steps:

• Combine white chocolate and condensed milk in microwave safe bowl and microwave for one minute. Stir it up good, which will help melt some of the remaining chocolate. Return to the microwave and heat for an additional 30 seconds. Stir again.
• Add coconut and pecans and stir to combine ingredients.
• Drop by spoonfuls (or form balls) and place onto parchment paper. Let sit for 30 minutes to an hour to harden up.
• Store in a sealed container.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

COCONUT KETO CLUSTERS RECIPE WITH PECANS, ALMONDS AND PUMPKIN SEEDS

Steps:

• Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F. Line a 9×9 or 9×13 inch baking dish with aluminum foil and set it aside.
• In a large bowl, combine all the nuts and seeds and toss to combine. Melt the coconut oil in the microwave for 15-30 seconds. Once melted pour the coconut oil over the seeds making sure to stir the coconut oil to cover all the nuts and seeds. Sprinkle the salt (if using), sweetner and vanilla extract over the mixture and toss to combine.
• Spread the mixture onto the prepared baking dish and press down on the mixture. Bake in the lower 1/3rd of the preheated oven for 10-15 minutes or until the coconut just begins to brown. Remove from the oven and press the mixture down again, using a spatula (be careful as the mixture will be VERY hot).
• Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.

PECAN COCONUT CLUSTERS

Steps:

• Place pecans in a 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 2-3 minutes or until pecans are toasted, stirring every 45 seconds. In a bowl, combine the pecans, cereal and coconut. Add melted chips; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Let stand until set.

CRISPY CLUSTERS

Steps:

• Mix corn flakes, coconut and walnuts in large bowl.
• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended. Pour over corn flake mixture; toss to coat.
• Drop rounded tablespoonfuls of the corn flake mixture onto wax paper-covered baking sheet or tray. Cool completely.

COCONUT KRISPY CHOCOLATE CLUSTERS

Steps:

• In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
• Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
• Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
• Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.