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Coconut Clusters

Coconut clusters with seeds for health benefits

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These keto coconut clusters combine crispy coconut flakes with rich, creamy dark chocolate. Quick to make with just two ingredients, they’re the perfect no-bake snack or treat for any occasion.

Ingredients

  • 1 cup unsweetened shredded coconut
  • 1/2 cup toasted coconut flakes
  • 1 cup dark chocolate chips (70%+ cocoa) or keto chocolate chips
  • 1/4 teaspoon sea salt (optional)
  • Optional add-ins: chopped nuts, seeds, or flavor extracts (vanilla, peppermint, etc.)

Instructions

  • Line a baking sheet with parchment paper.
  • Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Alternatively, use a double boiler for controlled melting.
  • Mix the unsweetened shredded coconut and toasted coconut flakes into the melted chocolate until fully coated. Add any optional mix-ins if desired.
  • Use a spoon or cookie scoop to drop portions of the mixture onto the lined baking sheet, forming small clusters.
  • Sprinkle with sea salt if using.
  • Refrigerate the clusters for 20–30 minutes or until firm.
  • Serve immediately or store for later use.

Notes

  • For extra crunch, add chopped almonds, pecans, or sunflower seeds.
  • To create a tropical variation, add a few drops of orange extract or lime zest.
  • Store clusters in an airtight container in the refrigerator for up to two weeks or freeze for up to six months.