Name: Coconut Clusters
Prep time: 10 min
Total time: 20 min
Ingredients: 4.5 ounces Dark Chocolate (55% for sweet treats, 70% for medium sweet, or 85% for low sugar (note 1)); 1 1/2 cups Shredded Coconut (Unsweetened) ((note 2) roast 5 min at 350 °F/180 °C); 1 teaspoon Coconut Oil ((note 3)); 1 pinch Sea Salt Flakes (optional)

These Coconut Clusters are simple low-carb treats full of chocolate and ready in under 20 minutes with just 3 ingredients, and they are dairy-free and egg-free.

I love making simple recipes with a lot of chocolate, like my Almond Clusters, Nut Clusters, and Yogurt Clusters but I have a soft spot for coconut, so I had to do a version with coconut!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Coconut Clusters

These Coconut Clusters are simple low-carb treats full of chocolate and ready in under 20 minutes with just 3 ingredients, and they are dairy-free and egg-free.

5 from 1 vote

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Prep Time: 10

Freeze Time: 10

Total Time: 20

Course: Dessert, Snack

Cuisine: American

Servings: 10 clusters

Calories: 129 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 4.5 ounces Dark Chocolate - 55% for sweet treats, 70% for medium sweet, or 85% for low sugar (note 1)
▢ 1 ½ cups Shredded Coconut (Unsweetened) - (note 2) roast 5 min at 350 °F/180 °C
▢ 1 teaspoon Coconut Oil - (note 3)
▢ 1 pinch Sea Salt Flakes - optional

Instructions

Preheat the oven to 350 °F (180 °C). Line a medium baking sheet with parchment paper. Line the shredded coconut in a single layer on the baking sheet.
Bake them for 5-7 minutes on the center rack until just toasted. Watch closely to avoid burning the coconut. Remove from the oven and cool down at room temperature while melting the chocolate.
First, pick the type of chocolate you love. For very low-sugar, low-carb clusters, pick 85% cocoa or sugar-free chocolate. For medium-sweet treats, use 70% cocoa chocolate. For sweet coconut clusters, use 55% cocoa chocolate.
Prepare a large board or plate where you will place the clusters. Make sure it fits the width of your freezer. Line with parchment paper and lightly oil it to prevent the clusters from sticking to the paper. Set aside.
In a microwave-safe glass bowl or non-stick sauce pan, add the squares of chocolate and coconut oil.
Microwave in 30-second bursts, stirring between each with a wooden spoon, and repeat until fully melted. Or bring over low-medium heat and stir with a rubber spatula or wooden spoon until melted. Remove from the heat.
Fold the toasted coconut, and stir with the rubber spatula to evenly cover the coconut threads with the melted chocolate.
Use a cookie dough scoop to grab about 2 tablespoons of chocolate-coated coconut, release it on the prepared sheets, and repeat, leaving some space between each cluster. I made 10 clusters. You can keep the tall ones like mine, they are a bit harder to bite on, or press the clusters to flatten them – thinner and easier to bite.
Pop the sheet in the freezer for 10-12 minutes until the chocolate hardens and the clusters and set.
Serve with a pinch of sea salt flakes.

Notes

Note 1: Any chocolate works in this recipe. The choice of chocolate depends on your taste buds and sweetness expectations. I like high-quality degustation chocolate bars from 70% cocoa to 85% cocoa. But if you have a sweet tooth, 55% cocoa makes delicious sweet clusters.

Note 2: I am using unsweetened shredded coconut. It has a bigger size than desiccated coconut, but smaller than coconut flakes. If you swap for coconut flakes, you will need only 1 cup of coconut flakes.

Note 3: Any oil can be used as soon as it’s low in flavor. Other choices are avocado oil or light olive oil.

Storage: Store the clusters in an airtight container in the fridge for up to 2 weeks. Freeze them for up to 1 month in Ziploc bags, eat frozen or thaw for 30 minutes at room temperature before.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 3 ingredients to make this recipe. Here’s how to pick them.

Dark Chocolate – This provides the rich, decadent base of the clusters. I suggest it because it balances the sweetness of the coconut. You can also use dairy-free milk chocolate for a sweeter option, or white chocolate for a different flavor profile.
Shredded Coconut – This adds texture and a natural sweetness. You can also use coconut flakes, but if you do, you’ll need to reduce the amount to 1 cup. Other options include unsweetened desiccated coconut.
Coconut Oil – This helps melt the chocolate smoothly and adds a subtle coconut flavor. You can also use avocado oil or a light olive oil, both of which are neutral in flavor.
Sea Salt Flakes – I use this to enhance the chocolate’s flavor but it’s optional. A pinch of regular sea salt also works.

How to Make Coconut Clusters

This recipe is really easy to whip up. Here’s how in a few pictures.

Spread the shredded coconut on a baking sheet and toast it in the oven at 350 °F (180 °C) for 5-7 minutes.

Chocolate and coconut oil ready to melt.

Melt the dark chocolate with coconut oil in a bowl (using a microwave or double boiler method) and stir the mixture.

Adding toasted coconut to melted chocolate

Add the toasted shredded coconut to the melted chocolate and stir the mixture until well coated.

Form cookie clusters with an ice cream scoop and freeze them for 10-12 minutes.

Carine’s Tips

Let me share a few more tips to make sure you make the best clusters.

Even Chocolate Melting – Use a double boiler for melting the chocolate if you don’t want to use a microwave. This method prevents the chocolate from burning.
Texture Variety – Try adding a sprinkle of chopped nuts (like almonds or pecans) on top of the clusters before they set for added crunch.
Flavor Infusion – Add a drop or two of peppermint extract to the melted chocolate for a mint chocolate coconut cluster.
Spice it Up – A pinch of cinnamon or chili powder in the chocolate mixture adds a warm, complex flavor.
Fruit inclusion – Add dried cranberries or chopped dried apricots for a sweet and tart touch.
Nut Butter Addition – Add a tablespoon of peanut butter, almond butter, or other nut butter to the melted chocolate for a richer flavor.
Swap Seeds – Swap some of the coconut for seeds like pumpkin seeds, sunflower seeds, or hemp seeds for a boost of protein. These seeds don’t need to be roasted. You can do it, but it tastes good without toasting them too.
Chocolate Tempering – For a glossy finish on the chocolate, temper it. This involves carefully heating and cooling the chocolate.
Parchment Paper Prep – Lightly grease the parchment paper with coconut oil to ensure the clusters release easily.