Coconut Clusters

Coconut clusters are naturally sweet, crispy and a healthier way to satisfy your sweet tooth.

Coconut clusters gluten free paleo vegan vegetarian

These coconut clusters have only four simple ingredients, they taste absolutely amazing and they are gluten-free!  Thanks to the maple syrup, they are a naturally sweet, and a little bit crunchy.

coconut clusters simple and gluten free paleo vegan vegetarian

These tasty little morsels have to be the easiest snack to make!   All that has to be done is to place the dry ingredients into a bowl.

coconut cluster ingredients gluten free paleo vegan

Add the sweetener, and mix really well.  You want to make sure that all of the ingredients are covered with the sweetener which will help to hold them together.

coconut clusters ingredients mixed together

Using two teaspoons, gently drop clusters of the mixture on a parchment-lined cookie sheet and bake.

Coconut Clusters

coconut clusters gluten free paleo vegan

Once the coconut clusters are cool, carefully scoop them up from the bottom (they will be a bit fragile) and store them in a cool dry place for up to a week, that is if they last that long!

Here’s a little video that shows you just how easy these coconut clusters are to make!

Coconut Cluster Snacks
Cook time
Total time
Serves: 24
  • 1½ cups organic coconut flakes
  • ¾ cup organic pumpkin seeds
  • ¼ cup organic chia seeds
  • ½ cup real, organic maple syrup or honey
  1. pre-heat oven to 350
  2. place all ingredients into a mixing bowl and combine well
  3. using a teaspoon drop by clusters onto a baking sheet
  4. bake for 12 to 15 minutes - until the coconut just begins to turn golden
  5. remove from oven and let cool
  6. carefully remove them from the baking sheet and enjoy!
Nutrition Information
Serving size: 1 cluster Calories: 84 Fat: 6g Saturated fat: 3.5g Unsaturated fat: 1.9g Carbohydrates: 6.9g Sugar: 4.4g Sodium: 3.4g Fiber: 1.8g Protein: 1.9g

My Healthy Ingredient Picks For This Recipe. . .
These are the ingredients that I use to make the coconut clusters.   They are affiliate links which means that if you buy one of these products after clicking on it, I will receive a small commission at no extra cost to you. I only recommend products that I use myself.  Thanks for supporting Simple and Savory!

If you are looking for more gluten-free ideas, check out my list of 10 Gluten-Free Recipes for the Summer!


Coconut clusters made with honey, coconut, chia seeds and pumpkins seeds gluten free, vegan, paleo

***Please note that there are affiliate links on this page. This means that if you follow one of the links and make a purchase we will receive a small percentage of the sale at no extra cost to you. This helps us to continue to bring you good content. Thank you for your support! Simple and Savory is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to***

Leave a Reply

  1. I found the honey just melted and the clusters turned into more of a baking sheet covered in seeds and coconut, then remained sticky and never firmed up even after I let them cool for a few hours. I baked them for 12 minutes and pulled them out when the coconut was golden. What have I done wrong???

    • I’m sorry to hear that janell. Maybe it’s the type of honey, I used honey from a local farm, try using a little less honey the next time and see if that works.

  2. Thank You Thank You Thank You…I’ve been searching everywhere for a copycat recipe for the Organic Coconut Bites I found at Sam’s Club that are made by Creative Snack Co. So glad I found this on Pinterest. I was sure the recipe would be simple enough but I was just too chicken to wing it on my own.

    • Carmae, that’s exactly what I was trying to do! If you make them, let them cool before removing from pan to allow the sweetener to harden enough to hold them together and remove from the bottom!

    • Hi Amanda, Yes some people have tried these and they said they were similar to the store-bought ones. If you make them be sure to let them cool before removing from pan and carefully scoop them off the pan with a spatula so that they don’t fall apart.

    • I made these about 2 weeks ago but I used a homemade coconut syrup instead of maple syrup and honey and I added sunflower seeds. I lined my baking sheets with parchment and baked it all together instead of in clusters. My favorite way to eat this is I cover a chopped apple with vanilla yogurt and crumble it on top.