Toasted Coconut & Macadamia Nut Clusters Recipe

Introduction

These Toasted Coconut & Macadamia Nut Clusters are a delightful treat combining smooth chocolate with crunchy nuts and toasted coconut. They make a perfect bite-sized snack or gift that’s easy to whip up for any occasion.

Ingredients

• 2 cups milk chocolate or dark chocolate chips (or chopped chocolate bar, melted)
• 1 1/4 cups toasted coconut flakes (add more if you prefer extra coconut)
• 2/3 cup dry roasted macadamia nuts, very coarsely chopped (add more if you like)
• Optional: flaky sea salt (for topping)

Instructions

1. Step 1: Line a mini muffin pan with paper liners or line a baking sheet with parchment paper.
2. Step 2: If your coconut isn’t toasted, spread it evenly on a baking sheet and bake at 350°F for 8 to 10 minutes, stirring once, until lightly golden. Let it cool completely.
3. Step 3: Place the chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until the chocolate is smooth and fully melted.
4. Step 4: Stir in the toasted coconut flakes and chopped macadamia nuts until everything is evenly coated. Adjust by adding a little more coconut or chocolate to get your preferred texture.
5. Step 5: Scoop heaping tablespoons of the mixture into the prepared liners or onto the parchment paper. Sprinkle flaky sea salt on top if desired.
6. Step 6: Chill the clusters in the refrigerator for about 30 minutes, or until firm. Serve chilled or at room temperature.

Tips & Variations

• Try using bittersweet chocolate for a richer flavor or white chocolate for a sweeter twist.
• Substitute macadamia nuts with almonds or cashews for a different nutty profile.
• For an added touch, drizzle extra melted chocolate over the clusters before chilling.
• Sprinkle a pinch of cinnamon or chili powder into the mix for a subtle warm kick.

Storage

Store the clusters in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for a few minutes before serving to soften. They also freeze well for longer storage; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded coconut instead of flakes?

Yes, shredded coconut works but will yield a finer texture. Toast it the same way for the best flavor.

What if I don’t have a mini muffin pan or liners?

You can drop spoonfuls of the mixture onto parchment-lined baking sheets to create clusters. Just make sure to space them out so they don’t stick together.

Toasted Coconut & Macadamia Nut Clusters Recipe

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★★★★★

4.7 from 617 reviews

• Author: Harry
• Total Time: 40 minutes
• Yield: Approximately 24 clusters 1x

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Description

Delight in these crunchy and sweet Toasted Coconut & Macadamia Nut Clusters, featuring rich melted chocolate combined with toasted coconut flakes and coarsely chopped macadamia nuts. Perfect as a quick, no-bake treat or elegant dessert bite with an optional touch of flaky sea salt for a balanced flavor kick.

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Ingredients

Scale 1x2x3x

Chocolate

• 2 cups milk chocolate or dark chocolate chips (or chopped chocolate bar, melted)

Nuts and Coconut

• 1 1/4 cups toasted coconut flakes (add more for extra coconut flavor)
• 2/3 cup dry roasted macadamia nuts, very coarsely chopped (add more if desired)

Optional Topping

• Flaky sea salt (for sprinkling on top)

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Instructions

1. Prepare the pan: Line a mini muffin pan with paper liners or alternatively, line a baking sheet with parchment paper to prepare for forming the clusters.
2. Toast the coconut: If your coconut flakes are not already toasted, spread them evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. Stir once halfway through to ensure even toasting. Allow the coconut to cool completely before using.
3. Melt the chocolate: Place the chocolate chips or chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each session, until the chocolate is fully melted and smooth.
4. Combine ingredients: Stir the toasted coconut flakes and coarsely chopped macadamia nuts into the melted chocolate. Mix well to ensure all nuts and coconut are coated evenly. Adjust with more coconut or chocolate to reach your desired texture and consistency.
5. Form the clusters: Use a heaping tablespoon to scoop the mixture into the prepared paper liners or directly onto the parchment-lined baking sheet.
6. Add salt topping: If using, lightly sprinkle flaky sea salt over the clusters to enhance the flavor contrast with the sweet chocolate.
7. Chill to set: Place the clusters in the refrigerator to chill for about 30 minutes, or until they are firm to the touch.
8. Serve: Enjoy these clusters cold from the fridge or at room temperature as a delicious and satisfying treat.

Notes

• You can use either milk or dark chocolate depending on your preference for sweetness and richness.
• If you prefer a stronger toasted coconut flavor, feel free to increase the amount of toasted coconut flakes.
• Coarse chopping the macadamia nuts preserves a crunchy texture; finely chopped nuts might blend in too much.
• The optional flaky sea salt adds a lovely contrast to the sweet and creamy chocolate but can be omitted for a pure sweet profile.
• Store any leftover clusters in an airtight container in the refrigerator to maintain freshness.
• This recipe is quick and requires no baking beyond toasting the coconut, making it perfect for easy preparation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Toasted coconut clusters, macadamia nut treats, chocolate nut clusters, no bake dessert, easy chocolate snacks, homemade chocolate clusters