Best 9 Coconut Clusters Recipes

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• 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 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 (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

COCONUT CLUSTERS

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.

PECAN COCONUT CLUSTERS

Steps:

• Place pecans in a 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 2-3 minutes or until pecans are toasted, stirring every 45 seconds. In a bowl, combine the pecans, cereal and coconut. Add melted chips; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Let stand until set.

MACADAMIA-COCONUT CANDY CLUSTERS

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.

AFRICAN COCONUT CLUSTERS

Steps:

• Simmer milk, coco, sugar and margarine for 5 minutes and remove from stove.
• Do not cook longer than 5 minutes!
• Add the oats, vanilla and coconut and stir.
• Take teaspoon-fulls out and place them on wax paper to cool down.

CRISPY PECAN- COCONUT CLUSTERS

Steps:

• 1. Spread pecans in a glass pie plate. Microwave on 100% power 6 to 8 minutes or until toasted , stirring after every minute. Set aside.
• 2. Place white chocolate in a 2 quart glass measure. Microwave on 50% power 3 to 4 minutes or until melted, stirring after 2 minutes. Let cool 2 minutes. Stir in pecans, cereal and coconut. Drop mixture by rounded teaspoonfuls onto waxed paper. Let cool completely.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• 1. Line cookie sheets with wax paper and set aside. Mix together toasted coconut and cashews and set aside.
• 2. Place chocolate chips in a large microwavable bowl. Microwave on high 2-3 minutes, or until melted.
• 3. Add in coconut and cashews. Using a rubber spatula, stir until thoroughly mixed together.
• 4. Form into clusters by placing heaping tablespoons of mixture onto the lined cookie sheets. Allow clusters to harden at room temperature for 1 hour or so, until firm enough to handle. Or place in refrigerator (especially on hot, humid days) until set.
• 5. Store in an air tight container in the refrigerator.
• 6. Note: to toast nuts and coconut Preheated oven to 325°. Toast cashews on a baking sheet in the preheated oven 10 minutes or so until golden. Cool completely. Toast coconut on baking sheet in the preheated oven for 10 minutes or until lightly golden around the edges. Cool completely.

COCONUT CLUSTERS

Steps:

• Lightly oil an 11-by-17-inch baking sheet, and set aside. Combine sugar and 1/2 cup water in a medium saucepan set over medium-high heat. Cook until golden brown in color, about 11 minutes, swirling the pan occasionally. Remove pan from heat.
• Add the coconut, and gently fold in to caramel, using a wooden spoon.
• Working quickly and carefully, tilt the pan slightly; using a fork, transfer about 2 tablespoons coconut mixture to a baking sheet. Repeat, making about 14 more clusters. Let clusters cool completely, and store in an airtight container up to 2 days.

FUDGY COCONUT CLUSTERS

Steps:

• 1. Heat oven to 350^. Line cookie sheets with foil; generously grease foil with solid vegetable shortening.
• 2. Combine all remaining ingredients in a large bowl and mix well. Drop by rounded Tablespoons onto prepared cookie sheets.
• 3. Bake 9 to 11 minutes or just until set, press 3 chocolate or candied cherry pieces,or nuts in center of each cookie. Immediately remove cookies from foil to wire rack to cool.