My baby sister clearly loves me. She tells me so, and she proves it—in this case by bringing homemade treats and even a pretty plate for photographing food when she and her boyfriend visited near Christmas. The treats she brought were wildly addictive and incredibly simple: Spicy Chocolate Coconut Clusters.
These clusters are fuss-free. Melt a good-quality dark chocolate—Airlia used chile-infused chocolate—stir in toasted coconut, drop spoonfuls onto parchment, silpat, or foil, and let them set. A light sprinkle of sea salt on top sharpens the chocolate flavor and adds a pleasing crunch.
My husband kept sneaking handfuls from the bag Airlia gave me: he’d walk away munching, come back, dip his hand in again, and repeat until they were gone. They disappear fast because they’re that good.
Living in a rural area means I developed a few practical tips to make these when local grocery options are limited.
Cook’s Notes
- Use flaked coconut for the best texture. If you can’t find it locally, ordering a larger bag and toasting it yourself is often more economical than buying many small packages of coconut chips. Flaked coconut gives bigger pieces and more crunch than shredded coconut.
- Be sure to use unsweetened coconut—it keeps the flavor balanced and prevents the clusters from becoming overly sweet.
- If you buy flaked coconut raw, toast it on a sheet pan in a preheated 375°F oven, stirring frequently, for 5–7 minutes until fragrant and lightly golden. Watch it closely; coconut can burn quickly.
- This recipe is intended for dark chocolate. If you can find a chili-infused dark chocolate (like Lindt Excellence Chili), use it. If not, melt a good-quality dark chocolate and stir in about 1/2 teaspoon ground cayenne to achieve a similar kick.
- Sea salt is important—don’t skip it. A few flakes sprinkled immediately after you drop the clusters elevates the flavor. I like flaky salts for their texture and clean taste.
- You can scale the recipe up or down. The basic principle is equal parts chocolate and flaked coconut by weight.
Connect with Foodie with Family
facebook | pinterest | instagram
twitter | G+
Spicy Chocolate Coconut Clusters
Rebecca Lindamood
Pin Recipe
Ingredients
- 4 ounces chili dark chocolate or 4 ounces dark chocolate plus 1/2 teaspoon ground cayenne pepper
- 4 ounces toasted coconut flakes or plain toasted coconut chips
- Sea salt flakes to taste
Instructions
- Line a baking sheet with a silpat, parchment, waxed paper, or foil and set aside.
- Gently melt the chocolate (and cayenne if using) in a double boiler or in a microwave-safe bowl at 50% power, stirring every 30 seconds, until smooth. Toss in the toasted coconut flakes, then spoon clusters onto the prepared pan. If the clusters run together, break them apart once they firm up. Immediately sprinkle sea salt flakes over the top. When fully cooled and set, break into bite-sized pieces and store in an airtight container at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if you require precise values.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!