Homemade Coconut Clusters

These decadent coconut clusters are made with unsweetened coconut flakes and dark chocolate. They're ready in less than 30 minutes!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Rest time 15

Total Time 26

Servings coconut clusters

Calories 193kcal

Line 6 muffin cups with paper liners.
Place the chocolate pieces in a medium microwave-safe bowl. Melt them in two or three 30-second sessions, stirring after each session.
3.5 ounces dark chocolate
Use a rubber spatula to mix in the coconut oil and sweetener. Mix until smooth.
1 tablespoon coconut oil, ½ teaspoon stevia glycerite
Add the coconut flakes and mix to coat them thoroughly with the melted chocolate.
1 ½ cup unsweetened coconut flakes
Spoon the mixture into the paper liners.
Freeze for 15 minutes to set, then serve.

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste. For example, if you don't mind the slight bitterness of extra-dark chocolate, or if you use sweeter chocolate, you might not need to add a sweetener at all. When I make this recipe with 70% cacao chocolate, I don't add a sweetener.
Chocolate chips are designed to be less melty than regular chocolate (since they need to retain their shape when baked), so arguably, it's better to use a chocolate bar. However, I often use chocolate chips with no issues, so that's an option if it's more convenient or if that's what you have on hand.
You can keep these clusters in an airtight container at room temperature (up to 70°F) for up to four days. For longer storage and up to a week, or if your house is very warm, refrigerate them in an airtight container. You can also freeze these clusters in a single layer in a freezer bag for up to three months.