The Best Coconut Clusters Recipe (4 Ingredients!)
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Coconut clusters are a naturally sweet, crispy, and healthy treat that will satisfy your sweet tooth. They are made with four ingredients and without butter, oil, or sugar. This recipe is sure to be a favorite on your healthy snacks list.
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The first time I had these tasty bites from Creative Snack Company, I knew I had to figure out how to make them at home because they disappeared fast!
Several brands package these clusters, such as Costco, Inno Foods, and Creative Snacks, and all of them are delicious. Even though they are tasty, they are a bit pricey, so I tried to recreate them myself. After one or two tries, I discovered these crunchy clusters are easy to make.
If you like this recipe, you might also like my copycat recipe for Cashew Clusters with Almonds. It’s another simple recipe that takes minutes to make.
Why you will love this recipe
- These clusters are so easy to make! Made with four simple ingredients.
- They are full of healthy fats and protein, and they are naturally sweet and will satisfy your sweet cravings.
Here is what you will need
This is a brief summary of the ingredients needed to make coconut clusters and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Coconut Cluster Ingredients
- Unsweetened coconut flakes or chips (large raw and unsweetened)
- Pumpkin seeds
- Real Maple syrup (not pancake syrup)
- Chia seeds
How to make this coconut clusters recipe
Preheat the oven to 350 degrees f. Line a sheet pan with parchment paper, or a Silpat baking mat.
STEP 1: Place the coconut flakes, pumpkin seeds, and chia seeds in a medium mixing bowl.
STEP 2: Add the syrup to the dry ingredients and mix all of the ingredients.
STEP 3: Drop the cluster mixture into the mini-cupcake cups, or use two teaspoons to pile the clusters onto a prepared baking sheet.
STEP 4: Place the clusters in the center rack of the preheated oven and bake until golden brown crispy – about 10 to 12 minutes
STEP 5: Cool the clusters on the baking sheet completely (for at least 45 minutes) and then carefully lift them from the baking sheet and enjoy!
Ingredient substitutions and variations
Seeds – These add a nice crispy texture to the coconut clusters. Both of these seeds can be substituted with quinoa or sesame seeds, or you can use nuts. Try using different combinations of nuts and seeds such as sunflower seeds, cashews, pecans, walnuts, or almonds. Or make an all nut version of coconut clusters.
Maple Syrup – An equal amount of honey, agave nectar or brown rice syrup can be substituted for maple syrup. Keep in mind that the consistency may be different.
Flavor – Add a dash of cinnamon or peppermint extract for extra flavor.
Fruit – Dried fruit makes a nice addition to coconut clusters. Try adding 1/2 cup of dried fruit to the coconut mixture such as dried cranberries, raisins, chopped figs, or dates.
Chocolate – Stir in 1/4 cup dark chocolate chips or chopped chocolate from a chocolate bar that is 60 % cacao or higher into the mixture before baking. You can also melt dark chocolate and drizzle melted chocolate over the top of cooled coconut clusters.
A note about sweeteners in this recipe
I have experimented with various sweeteners, including honey, agave nectar, and maple syrup, to create this recipe. Among them, I have found that maple syrup produces the best results. When I used honey, the clusters tended to fall apart easily, and the agave nectar had mixed results.
If you decide to use a sweetener other than maple syrup, it may be best to either put the clusters into small silicone cups or spread the nut/seed mixture out onto a baking sheet to bake them and break them into smaller pieces once they have cooled off.
If you use maple syrup, be sure to select pure real maple syrup and not pancake syrup which is made with corn syrup and doesn’t work with this recipe.
How to store coconut clusters
Store coconut clusters at room temperature in an airtight container, preferably a glass one which will allow them to stay more crisp. When stored properly, they will last for up to a week. Refrigeration is not recommended, as it will make the clusters soggy.
Freeze coconut clusters for up to three months by placing them on a baking sheet and into the freezer. Once they are frozen, carefully remove them from the baking sheet and store them in a freezer-safe bag or container.
How to serve coconut clusters
Homemade coconut clusters taste great as a snack all by themselves. They are also delicious crumbled and served on top of plain Greek yogurt, homemade ice cream, sprinkled on top of a smoothie bowl or oatmeal.
What others are saying
“I made these exactly as written and they turned out delicious! My new favorite recipe is something easy and sweet. Thank you!” -Marlene-
“Omg these are morsels of deliciousness!!!!! I used 1/4 cup pumpkin and 1/2 sun flower seeds. I found beautiful coconut chips off Amazon that were perfect.
Thank you Anne” – Sajida
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Tips
- Keep an eye on the clusters during the baking process and remove them from the oven as soon as they begin to turn brown. They will turn from golden to burned quickly at this point.
- The coconut cluster mixture will be loose before baking the clusters. Pile the ingredients into small clumps. The syrup will melt and hold the clusters together from the bottom of the clusters as they bake.
- It is important to allow the coconut clusters to cool off completely on the baking pan until the syrup hardens for about 40 minutes. Then, carefully remove the clusters using a spatula to lift them from underneath each cluster.
- Use mini silicone cupcake liners to help hold the coconut clusters together.
Recipe FAQs
Make sure to stack the mixture up into clusters on the baking sheet. Once they come out of the oven, don’t touch them until they are cooled off completely. The syrup will harden and hold them together. Remove them carefully from the parchment paper using a spatula and lift them off from the bottom.
Yes! If they are stacked high enough the ingredients will toast, and make sure they are completely cooled off before removing them from the liner.
Large raw and unsweetened coconut chips or flakes are the best type of coconut to use in this recipe. Do not use toasted coconut chips, they will become too crispy once baked and may burn.
You might also like these healthy snack recipes
- Three Ingredient No-Bake Brownies
- Cashew Clusters with Almonds
- Chocolate Bourbon Balls
- Sweet and Spicy Pecans
- Almond Nuggets
- Magic Cookie Bars
- Peanut Chocolate Energy Bites
- Healthy Buckeyes
Do you like this recipe or have a question?
Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all your questions!
Click on serving size to scale this recipe
Coconut Cluster Snacks
Equipment
Ingredients
- 1 1/2 cups organic [coconut flakes] raw
- 3/4 cup organic [pumpkin seeds] raw unsalted
- 1/4 cup organic [chia seeds] raw
- 1/4 cup Maple Syrup
Instructions
- pre-heat the oven to 350 degrees and line a baking sheet with parchment paper or arrange 24 silicone mini muffin cups on a baking sheet.
- place all of the ingredients into a mixing bowl and combine well making sure everything is covered with the syrup.
- use two teaspoons to drop the clusters onto the baking sheet or drop the ingredients into the mini cupcake liners.
- bake the clusters for 12 to 15 minutes – until the coconut just begins to turn golden.
- remove the baked clusters from the oven.
- allow to the clusters cool for at least 40 minutes
- carefully remove them from the baking sheet and enjoy!
Video
Notes
- Swap out pumpkin seeds for 3/4 cup of sunflower seeds, cashews, or almonds OR use 1/4 cup pumpkin seeds or sunflower seeds and 1/2 cup almonds or cashews
- Add 1/4 cup of dried cranberries, raisins, or cacao nibs
- Even though maple syrup works best in this recipe, substitute maple syrup with brown rice syrup or natural honey.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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!
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.
That sounds delicious! I’ve never made my own coconut syrup, I’m going to have to look into that.
super tasty clusters….totally addicting, changed the maple syrup from 1/2 to 1/4 and didnt have chia so used a 1/8 cup of poppy seeds
Thank you Steve! I’m glad you like them.
I recently tried the Costco ones and they were pretty good. I was so happy to come across this recipe. I tried with coconut and almond slivers because thats all I had. I halved the recipe just in case I messed up I would not be too sad about tossing it. Half recipe yielded about 11 clusters. They came out wonderful. A little softer than the costco ones. Everybody loved it. Thank you for the recipe.
These are wonderful and so good and easy such a healthy snack that feels like a cheat snack. Thank you these were so good. finally something healthy that doesn’t make my family go eww what is that😅
I made these tonight as I was craving something sweet. Recipe was quick, easy and they turned out perfectly. Not sure how long they will last as my hubby ate three before they were even cool!
I’m glad you liked them Diane! They don’t last long around here either!
I made these exactly as written and they turned out delicious! My new favourite recipe something easy and sweet.
I’m glad you liked it!
We just discovered these from Costco! They are yummy! I was thinking I could try to make them, but before I even had a chance to think about how, a friend shared your recipe!
Definitely going to try it.
Thank you!
👒
Hi Laurie! I hope you enjoy them!
These are great! Thanks for the recipe! I want to bring them on our camping trip next week. Could I make them ahead and freeze them to extend the shelf life?
Hi Mary! I have not tried freezing them, but I bet you could. Once they are thawed out, you will probably have to eat them fast. But that usually isn’t a problem when I make them!
This recipe immediately became my favorite and am sharing with friends and family. Fast, easy, and filling. Love it!!
Because of comments and my dietary needs, I tweaked the recipe in this way:
2 T maple syrup with touch of water warmed to ease coating
2 T Chai seed
Spread mixture evenly on parchment paper and break after cooling.
Hi Beth! I’m happy that this is your new favorite recipe! AND thank you for sharing your version! I love the idea of spreading it out and breaking it up after cooling.
For those of you having trouble with the clusters ‘spreading”, I’ve been making them in silicone muffin cups.
They are also good with a little cinnamon added.
Thank you Christine! That is a fantastic idea.
How long do these last and should I refrigerate?
I would not refrigerate them, they will get soggy store them at room temperature for about 3 to 4 days.
Followed recipe excepted subbed half pumpkin seeds for sliced almonds. These are great! Exactly as described.
I am glad you liked them Benjamin!
Do you think the ingredients will “toast” enough will baking if I use my silicone cupcake cups?
Hi Grace, I have made the coconut clusters in the silicone baking cups and they came out nice and toasted. Although for the crispiest texture, I recommend mounding them on a baking sheet and allowing them to cool off completely before removing them from the baking sheet.
I made these today. OMG they are unbelievable and so easy to whip up. I substituted copped pistachios for the sunflower seeds and added cocoa nibs. Delicious!!
I’m so glad you liked them Galdys! I love the addition of pistachios and cocoa nibs!
Hello. I just mixed these. So easy! I tasted the batter and they are a little too sweet for me. If I cut the syrup In half, what can I use to ensure they still stick together ?
Hi Nicole, I’m not sure what you could add .. maybe an egg white? Have you tried cooking them yet? They don’t taste as sweet to me once they are cooked.
i have not tried this yet, but i love coconut love clusters with super seeds, was upset i didnt find them at winners today. so excited to make my own. This looks awesome and i will be making them this weekend. thank you so much.. Love this !!
I hope you like them Sherry!
Omg these are morsels of deliciousness!!!!!
I used 1/4 cup pumpkin and 1/2 sun flower seeds. I found beautiful coconut chips off Amazon that were perfect.
Thank you Anne
Thank you for your comment Sajida, I’m glad you like them!
Thank you! I was looking for a recipe to replace the Coconut Bites I get at BJ’s Wholesale Club. These are so easy to make and they taste great. I will be making this frequently.
Thank you Theresa, I’m glad you enjoyed them!
Thank you for this recipe! So easy and delicious everyone loved them!
you are welcome Hailey, I’m glad they were a hit!