The Best Coconut Clusters (4 Ingredients!)

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.

a picture of coconut clusters on pieces of parchment paper on a cooling rack

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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!

There are several brands that package these clusters, such as Costco and Inno Foods, and all of them are delicious. They are so good but 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.
coconut clusters ingredients, Shredded Coconut, Maple Syrup, Chia Seeds, Pumpkin Seeds

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
  • Pumpkin seeds
  • Maple 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.

an overhead view of coconut flakes, chia seeds and pumpkin seeds in a bowl

STEP 1: Place the coconut flakes, pumpkin seeds, and chia seeds in a medium mixing bowl.

a picture of the ingredients for the coconut clusters in a mixing bowl all mixed up

STEP 2: Add the syrup to the dry ingredients and mix all of the ingredients.

coconut clusters ingredients in cups on a baking sheet ready to bake

STEP 3: Drop the cluster mixture into the mini-cupcake cups, or use two teaspoons to pile the clusters onto a prepared baking sheet.

coconut clusters on a baking tray without cups ready for the oven

STEP 4: Place the clusters in the center rack of the preheated oven and bake until golden brown crispy – about 10 to 12 minutes

coconut clusters on a baking sheet golden and crispy out of the oven

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 notes and substitutions

The complete list of ingredients to make this delicious coconut clusters recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Coconut Flakes – Large raw and unsweetened coconut chips (preferably organic coconut) 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.

Chia Seeds and pumpkin Seeds – Seeds 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.

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.

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.

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.

a picture of coconut clusters on a baking rack

Change Seeds. This is a very versatile recipe! 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.

Seasonings. Add a dash of cinnamon or peppermint extract for extra flavor.

Add 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.

Add 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 close up coconut clusters on parchment paper

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, 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

Grab your Free copy !

Easy & Speedy Dinner Guide

Get dinner on the table fast with these ideas.


  • 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.

I made this coconut clusters recipe and they turned into a crumbly mess, what did I do wrong?

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.

Will the ingredients in the coconut clusters toast enough while baking them if I use my silicone cupcake liners?

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.

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!

coconut clusters simple and gluten free paleo vegan vegetarian

Coconut Cluster Snacks

Quick and easy coconut clusters made with only a few ingredients are perfect for satisfying a sweet tooth!
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Click on serving size to scale this recipe

Course: Dessert Recipes
Cuisine: American
Keyword: coconut clusters
Servings: 24
Calories: 64kcal
Author: Anne Lawton
Scale this Recipe 24



  • 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!



If the liquid from the sweetener spreads out onto the baking sheet gently push it back toward the cluster using a spatula – this is what holds the cluster together once they have cooled. 
  • 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.


Serving: 1cluster | Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 3mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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  1. 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.

    1. 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!

  2. 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.

  3. 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

  4. 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.

  5. 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😅

  6. 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!

  7. I made these exactly as written and they turned out delicious! My new favourite recipe something easy and sweet.

  8. 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!

  9. 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?

    1. 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!

  10. 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.

    1. 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.

  11. 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.

  12. Followed recipe excepted subbed half pumpkin seeds for sliced almonds. These are great! Exactly as described.

    1. 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.

  13. 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!!

  14. 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 ?

    1. 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.

  15. 5 stars
    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 !!

  16. 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

  17. 5 stars
    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.