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Home » Desserts » Coconut Clusters

Coconut Clusters

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 21, 2025
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5 from 1 vote

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

Three coconut clusters served on a white plate.

The combination of chocolate and coconut is a classic one, and in this recipe, it's also simple. You coat large coconut flakes with melted dark chocolate, divide the mixture between paper liners, and allow it to set. These clusters keep well on the counter or in the fridge for several days and can be frozen if you want to store them for longer. Love coconut? Check out these coconut haystacks and these coconut macaroons.

Ingredients

The ingredients needed to make coconut clusters.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Dark chocolate: I typically use Lindt Excellence 90% or the extra dark chocolate chips made by Pascha. You can use any chocolate you like and enjoy, keeping in mind that the nutrition info will change.
  • Sweetener: I use stevia glycerite. You can use your favorite sweetener.
  • Coconut oil: I add it to the melted chocolate to keep it from being too brittle after it sets. Ghee or unsalted butter will also work, but I do like the added flavor from the coconut oil.
  • Unsweetened coconut flakes: These are large flakes, not shredded coconut. I use shredded coconut to make coconut haystacks, which are similar to clusters but not exactly the same.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Melt the chocolate in the microwave. Stir the coconut oil and sweetener. Add the coconut flakes.

Mixing the coconut flakes into the melted chocolate.

Spoon the mixture into paper liners and freeze for about 15 minutes.

The mixture was divided between the paper liners.

Once the clusters are set, serve them.

The clusters are served. One of them was bitten.

Recipe Tips

  1. 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.
  2. 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.
  3. 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.

Recipe Card

Coconut clusters are served on a white plate with a napkin.
5 from 1 vote
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Homemade Coconut Clusters

These decadent coconut clusters are made with unsweetened coconut flakes and dark chocolate. They're ready in less than 30 minutes!
Prep Time10 minutes mins
Cook Time1 minute min
Rest time15 minutes mins
Total Time26 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 coconut clusters
Calories: 193kcal
Author: Vered DeLeeuw
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Ingredients

  • 3.5 ounces dark chocolate - Broken into pieces; I use Lindt 90%
  • 1 tablespoon coconut oil
  • ½ teaspoon stevia glycerite - Equals about 2 tablespoons of sugar
  • 1 ½ cup unsweetened coconut flakes - 2 ounces

Instructions

  • Line 6 muffin cups with paper liners.
    A six-cavity muffin pan is lined with six 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.
    Melted chocolate in a bowl.
  • Use a rubber spatula to mix in the coconut oil and sweetener. Mix until smooth.
    Adding coconut oil and sweetener to the melted chocolate.
  • Add the coconut flakes and mix to coat them thoroughly with the melted chocolate.
    Mixing the coconut flakes into the melted chocolate.
  • Spoon the mixture into the paper liners.
    The mixture was divided between the paper liners.
  • Freeze for 15 minutes to set, then serve.
    The clusters are served. One of them was bitten.

Notes

  • 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.
  •  

Nutrition per Serving

Serving: 1 cluster | Calories: 193 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 18 g | Saturated Fat: 13 g | Sodium: 7 mg | Fiber: 3 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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