CHOCOLATE COCONUT NUT CLUSTERS
Make and share this Chocolate Coconut Nut Clusters recipe from Food.com.
Provided by Karen..
Categories Candy
Time 45m
Yield 48 clusters
Number Of Ingredients 4
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.
CHOCOLATE, ALMOND, AND COCONUT CLUSTERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
- Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
- Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
- Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.
COCONUT CLUSTERS
From Chatelaine Food Express Quickies. I was surprised when I couldn't find this recipe in the data base. It's so quick and simple to make.
Provided by Dreamer in Ontario
Categories Candy
Time 15m
Yield 24 clusters
Number Of Ingredients 3
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
Crisp rice cereal and chopped pecans add crunch to these no-bake bites sent in by Norene Wright of Manilla, Indiana. "This recipe is quick to fix, and the results are truly rich," she writes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CASHEW COCONUT CLUSTERS
Steps:
- Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
- Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
MACADAMIA-COCONUT CANDY CLUSTERS
These are super easy to make. They are great to make for bake sales,teacher gifts or on candy platters. They are a nice change from milk or dark chocolate clusters. -Lori Bondurant, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
AFRICAN COCONUT CLUSTERS
A tea time recipe that sounds easy and delicious found on http://www.godsglory.org/Recipes.htm. States "The following recipes are some traditional favorites in South Africa." Feel free to use Splenda in place of the sugar (I have done this with good results).
Provided by januarybride
Categories Drop Cookies
Time 25m
Yield 15 serving(s)
Number Of Ingredients 8
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
I have a sweet tooth and I'm always looking for recipes that are good but easy and won't heat up the kitchen, especially with our Texas summers. Here is one I think you will enjoy.
Provided by Deanna Rodgers
Categories Candies
Time 30m
Number Of Ingredients 4
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
Chocolate, toasted coconut and cashews - what's not to love? They are finger lickin' good!
Provided by Kathy W
Categories Chocolate
Number Of Ingredients 3
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
These small clusters bake up nicely for a sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15 two-inch patties
Number Of Ingredients 3
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
If you love coconut and fudgy nutty chocolate you will love these treats!
Provided by Pat Duran
Categories Chocolate
Time 20m
Number Of Ingredients 7
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.
COCONUT KRISPY CHOCOLATE CLUSTERS
These candies are super easy and delicious--coconut and Rice Krispies coated with milk chocolate and just enough salt to accent the flavors.
Provided by MarthaStewartWanabe
Categories Candy
Time 1h5m
Yield 24 Clusters, 24 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
- Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
- Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
- Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.
Nutrition Facts : Calories 90.9, Fat 5.6, SaturatedFat 3.7, Sodium 69, Carbohydrate 11.8, Fiber 1, Sugar 9.4, Protein 0.8
COCONUT CLUSTERS (DOG TREATS)
These are good enough for us to eat, but they are for dogs. They are very easy and involve zero cooking.
Provided by threeovens
Categories Healthy
Time 30m
Yield 32 1 1/2 inch clusters, 32 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, 1/4 cup applesauce, milk, and coconut.
- Slowly add in the oats, 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not, add the additional tablespoon of applesauce).
- Use a cookie scooper to scoop about one tablespoon of mixture, then using wet hands, form into a ball or disk shape, and place on a parchment lined baking sheet.
- Refrigerate at least one hour.
- Keeps up to 2 weeks, refrigerated, or up to 3 months, frozen.
Nutrition Facts : Calories 26.7, Fat 0.8, SaturatedFat 0.5, Cholesterol 0.1, Sodium 5.6, Carbohydrate 4.4, Fiber 0.6, Sugar 0.8, Protein 0.7
CHOCOLATE COCONUT CLUSTERS
Number Of Ingredients 4
Steps:
- 1. In 3-quart saucepan, combine milk chocolate morsels and shortening. Stir over very low heat until morsels melt and mixture is smooth. Remove from heat.2. Stir in KELLOGG'S RICE KRISPIES cereal and coconut. Mix until evenly coated. Portion into 24 paper baking cups for cupcakes.3. Chill 30 minutes or until set. Store in airtight container in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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