Toasted Coconut Clusters Recipes

TOASTED COCONUT CLUSTERS

Toasted Coconut Clusters image

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

Ingredients

16 oz coconut chips
3/4 cup pumpkin seeds
1/2 cup sunflower seeds
1/3 cup chia seeds
1/4 cup coconut sugar
1/2 cup brown rice syrup (warm)

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

Macadamia-Coconut Candy Clusters image

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

Ingredients

1 package (10 to 12 ounces) white baking chips
2 teaspoons shortening
1 cup sweetened shredded coconut, toasted
1/2 cup crisp rice cereal
1/2 cup chopped macadamia nuts, toasted

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.

COCONUT CLUSTERS

Coconut Clusters image

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

Ingredients

6 ounces semisweet chocolate
1 cup chopped salted peanuts
1/2 cup toasted coconut

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.

CRUNCHY NUT CLUSTERS

Crunchy Nut Clusters image

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Provided by LMillerRN

Categories Candy

Time 2h30m

Yield 4 dozen

Number Of Ingredients 6

Ingredients

4 dozen paper baking cups (candy cups)
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6 ounce) jar macadamia nuts, chopped
2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
1/2 tablespoon vegetable shortening

Steps:

Line 4 miniature muffin pans with candy cups; set them aside. 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 -- white or semisweet -- 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. Chill until set, about 45 minutes.
Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3

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