Coconut Clusters

These 2-ingredient coconut clusters feature tender coconut flakes enveloped in rich, creamy dark chocolate. They're easy to make low carb and easy to customize.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 121kcal

Author Arman Liew

Ingredients

2 cups chocolate chips
1 cup unsweetened shredded coconut

Instructions

In a microwave-safe bowl or stovetop, add the chocolate chips. Melt them in 20-second spurts until melted.
Fold through the coconut flakes and mix well until fully incorporated.
Using an ice cream scoop, scoop out portions of the mixture and place them on a lined tray.
Refrigerate the coconut clusters for 20 minutes, or until firm.
Remove them from the refrigerator and sprinkle with sea salt and enjoy.

Notes

I like to swap out half the coconut for toasted coconut flakes. You can also add some flaky salt for decoration

TO STORE: Coconut clusters should always be stored in the refrigerator, covered, to ensure they don't melt. They will keep well for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition