Milk Chocolate Toasted Coconut Clusters Recipes
COCONUT CLUSTERS
From Chatelaine Food Express Quickies. I was surprised when I couldn't find this recipe in the data base. It's so quick and simple to make.
Provided by Dreamer in Ontario
Categories Candy
Time 15m
Yield 24 clusters
Number Of Ingredients 3
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.
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!
TOASTED COCONUT CLUSTERS
These toasted coconut clusters are a copycat from a Costco favorite. Perfect for snacking. Great on top of yogurt and ice cream.
Provided by Holly
Categories Snack
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 c, Calories 193 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Sodium 331 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 3 g
MACADAMIA-COCONUT CANDY CLUSTERS
These are super easy to make. They are great to make for bake sales,teacher gifts or on candy platters. They are a nice change from milk or dark chocolate clusters. -Lori Bondurant, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT NUT CLUSTERS
Make and share this Chocolate Coconut Nut Clusters recipe from Food.com.
Provided by Karen..
Categories Candy
Time 45m
Yield 48 clusters
Number Of Ingredients 4
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
- Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
- Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
- Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
- If desired, melt additional chocolate according to the package directions.
- Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
- Chill until drizzle is set, about 15 minutes.
- Store in an airtight container in the refrigerator.
COCONUT HAYSTACKS
Steps:
- Gather the ingredients.
- First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color. It will probably take 8 to 10 minutes but monitor your coconut carefully.
- While the coconut is toasting, place the chocolate in a large microwave-safe bowl. Microwave it until it is melted, stirring every 45 seconds.
- Once the coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.
- Line a baking sheet with parchment or waxed paper. Using a small teaspoon or candy scoop, drop small spoonfuls of the candy onto the prepared sheet.
- Once all candy has been formed, refrigerate the tray for 30 minutes until the chocolate is set. Drizzle with caramel if desired.
Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, Sodium 66 mg, Sugar 15 g, Fat 10 g, ServingSize 20 pieces/20 servings, UnsaturatedFat 0 g
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