I have a special treat for you today! It contains two of my favorite ingredients, chocolate and coconut, oh yah!! After all, those two together makes a wonderful combination, don’t you think? Let me get down to it and share with you my recipe for the day, Coconut Clusters!
If you’re a fan of Mound Bars, you will LOVE these clusters. They are sweet, perfect size and just ahhhmazing! I made them as natural as I can, by using unsweetened coconut, coconut milk, coconut oil and just a tad powdered sugar to sweetened them up. They are all covered in rich, creamy smooth dark chocolate that I received by Chocoley.
The clusters are a breeze to make too! Just add all of the ingredients, except for the delicious chocolate in a bowl, mix until well combined and roll into a ball. Once you do that, you freeze the balls. They kind of look like snowballs. You can check them out in my instagram page. Once the balls have froze, I melted Chocoley dark chocolate in a double boiler and then rolled my balls into the chocolate. Let them harden up a bit and they are done. I love how simple they are and I love how tasty they are too.
It’s funny that in California they call these coconut clusters, Haystacks, but being from New York we call them clusters. I debated on calling them truffles, but I like clusters better! Funny how the say thing is called different names, just like soda. In New York we call it pop, in California they call it soda. I’m kind of getting off the subject of these delicious little balls. Sorry about that!
I took the Coconut Clusters to work and they were a sure hit! I made 24 of them and they were all gone. That’s pretty good considering there are only about 6 people in the office. I’m not the most perfect candy maker in the world, but I have to say these are pretty easy! I highly recommend them if you’re a coconut fan! Hmmmmmm…. it seems I have been making a lot of coconut recipes lately. I think I am on an official coconut kick!
- Serves: 24 clusters
- Serving size: 1 cluster
- 2⅓ cups coconut, shredded, unsweetened
- ¼ cup coconut oil
- ¼ cup coconut milk, unsweetened from carton
- ¼ cup powered sugar
- 1¼ cups Chocoley Dark Dipping Chocolate
- Line a half baking sheet or plate with parchment paper; set aside.
- In a bowl, add coconut, coconut oil, coconut milk and powdered sugar. Mix until thoroughly combined. Take a teaspoon size amount of the coconut mixture and roll in the palm of your hand. Place coconut ball on parchment paper. Do the same with the rest of the coconut. Place in the freezer for 30 minutes.
- Melt chocolate in a double boiler. Remove coconut balls from freezer and immediately dip. Place bake onto parchment line baking sheet. Store in the refrigerator until ready to serve.
I received a sample of Chocoley to try out and I am pretty pleased with it. The chocolate tastes amazing and melts like a dream. I didn’t need to do anything fancy to it, which I like. Quick and easy is the way to go when your making candy.
If you interested in trying out Chocoley, you can find them here.
Here are some additional links for the chocolate that I received.
1 lb Bada Bing Bada Boom Dipping & Coating Dark: http://www.chocoley.com/p/bada-bing-bada-boom-dipping-coating-chocolate-dark
1 lb. Bada Bing Bada Boom Dipping and Coating Milk: http://www.chocoley.com/p/bada-bing-bada-boom-dipping-coating-chocolate-milk
1 Bottle Drizzle and Design White Chocolate: http://www.chocoley.com/p/drizzle-design-chocolate-1-squeeze-bottle
Have a super great weekend!