Homemade Coconut Clusters Recipes

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.

SUPER SEED KETO COCONUT SEED CLUSTERS

Steps:

• Preheat the oven to 350 degrees F.
• Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
• Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
• Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
• If using, add any extract flavourings such as vanilla or maple
• Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
• Pour the mixture into the baking dish and press down slightly.
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and using spatula or turner, press down on the mixture
• Let cool completely
• Once cooled, place it in the fridge to cool even further before breaking it into pieces

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.

MACADAMIA-COCONUT CANDY CLUSTERS

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

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.

TOASTED COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
• Add in warmed brown rice syrup and toss to coat all ingredients.
• Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about 1/2" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
• Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.

NO BAKE COCONUT CLUSTERS

Steps:

• Melt the baking chocolate and coconut oil together in a small sauce pan over low heat, whilst stirring.
• When the chocolate is melted, add the sugar and vanilla and stir until mixed in.
• ​Remove from the heat and mix in the almonds and coconut flakes.​
• ​Scoop the mixture into bite sized clusters and drop them onto parchment paper.
• ​Let the clusters harden in the fridge for about 30 minutes.

MILK CHOCOLATE TOASTED COCONUT CLUSTERS

Steps:

• 1.Have a mini muffin pan lined with paper liners. Set aside until ready to fill.2.Preheat oven to 325 degrees, line a cookie sheet with parchment paper and spread coconut in a single layer, use two sheets if needed. Toast in oven for about 8 minutes, rotate pan after 4 minutes and shake pan gently. Check after 6 minutes to see that the coconut is not burned. You want it looking toasted and slightly brown, but not too dark. When finished, take out of the oven and let cool right on the cookie sheet.3.Melt the chocolate in a double boiler under simmering water. Add oil before the chocolate is melted. Keep stirring until chocolate is shiny and melted. Take off the heat and stir again to cool down just a bit.4.Gently toss the coconut into the chocolate mixture. Combine completely and dollop into each mini muffin cup until all are filled. Tap the pan just a little to remove any air bubbles. Sprinkle any extra toasted coconut over some of the clusters. Place in fridge for about 30 minutes until set. Keep in fridge up to 5 days in an airtight container. Enjoy!