Salted Caramel Chocolate Coconut Clusters {Three Ingredients!}

These super easy three-ingredient Salted Caramel Chocolate Coconut Clusters are the best easy Christmas treat! Full of toasted coconut and chocolaty goodness, they are not only delicious but are perfect for little hands to help make and will soon become a family favorite!

Christmas in our kitchen means full on baking mode. Between Christmas cookies, homemade chocolates and candies and the occasional yule log, you can always be sure to find some tasty treat being created (and devoured) in our kitchen this time of year.

The Best Easy Christmas Treats

Many of our creations are full day projects (enter dipped chocolates with homemade creme centers) however it’s nice to have a few treats that are easy, fast and fun for the kiddos to help whip together. These Salted Caramel Chocolate Coconut Clusters are just that – super easy AND delicious!

My kids love to help make these little treats and really they are so easy they can’t mess them up! Their favorite part is helping stir the chocolate and toasted coconut together because of course they get to lick their chocolate covered fingers afterwards. My favorite part is the caramel because let’s face it – caramel makes everything better.

Ingredients for Salted Caramel Chocolate Coconut Clusters

These caramel coconut clusters really are so easy to make. Just three simple ingredients, and five easy steps! The ingredients you will need for these Salted Caramel Chocolate Coconut Clusters are:

• Shredded unsweetened coconut
• High quality chocolate
• Soft and chewy room temperature caramel

You can use white, milk or dark chocolate for this recipe, really it just depends on preference. I used milk chocolate for these coconut clusters this time around and they were delicious as always! I also love to pair dark chocolate with the caramel and sea salt – perfection! Make sure to use high quality chocolate in this recipe. I used the Bada Bing Bada Boom Candy and Molding Chocolate (gotta love the name) from Chocoley. It was so good!

As for the caramel, you can definitely make your own homemade, but to make these treats even easier I suggest using pre-made high quality caramel. I used Chocoley Gourmet Caramel (also from chocoley.com) and let me tell you – it was some of the best store bought caramel I’ve ever tasted! I would never guess it wasn’t homemade if I hadn’t made these treats myself!

How to Make Easy Caramel Coconut Clusters

You can easily make these treats in 15 minutes flat, especially if you have some little hands to help you! There are 5 simple steps to making these Salted Caramel Toasted Coconut Clusters:

1. Toast the unsweetened shredded coconut in a large frying pan on the stovetop.
2. Carefully melt the chocolate in a glass bowl in short 15-30 second bursts in the microwave, stirring between.
3. Stir the coconut into the chocolate and spoon into muffin liners.
4. Make a dip in the center with a spoon and fill with your melted/softened caramel.
5. Top with flaked sea salt.

I like to temper my chocolate by using the seeding method to make sure my finished product doesn’t seize or become dull. Just simply remove about 1/4 of the chocolate and set aside. Melt the rest in the microwave like mentioned above, and then at the end stir the remaining chocolate into the bowl of melted chocolate. Ta-da!

Our Favorite Christmas Recipes

Looking for more fun Christmas sweets? Check out these recipes!

• The Best Soft Sugar Cookies
• White Chocolate Peppermint Cookies
• Easy Holiday Wassail
• Cranberry Orange Sweet Rolls
• These caramels from Mels Kitchen Cafe!

Salted Caramel Chocolate Coconut Clusters {Three Ingredients!}

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These super easy three-ingredient Salted Caramel Chocolate Coconut Clusters are the best easy Christmas treat! Full of toasted coconut and chocolaty goodness, they are not only delicious but are perfect for little hands to help make and will soon become a family favorite!

• Author: Chelsey @ The Saucy Fig
• Total Time: 20 minutes
• Yield: 24 cluster cups 1x

Ingredients

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• 3 cups unsweetened shredded coconut, toasted
• 2 1/2 cups chocolate chips or melts
• 1 lb. caramel (*see notes*)

Additional Items you may need:

• heavy whipping cream (optional *see notes)
• flaked sea salt (optional)
• seasonal muffin or cupcake liners

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Instructions

1. Toast the shredded coconut over medium heat, stirring frequently so it doesn’t burn. Remove from the pan and set aside when done.
2. Melt 3/4 of the chocolate in a glass microwave safe bowl on low heat for short 15-30 second increments, stirring in between. Stir in the remaining 1/4 of the chocolate until melted.
3. Stir the coconut into the chocolate and spoon into the muffin liners.
4. Melt the caramel in the microwave (again on low heat and short increments, stirring in-between).
5. If it is too thick (depending on what type of caramel you used) add 1 tablespoon at a time of heavy whipping cream till you reach your desired consistency. It should be thick but still able to scoop and drizzle.
6. Make an indent in the middle of each coconut cluster and spoon the caramel into the middle.
7. Top with flaked sea salt.

Notes

*I used the chocolate and caramel in the recipe from chocoley.com and loved it!

*If your caramel is too thick, you can add a couple of tablespoons (one at a time) of heavy whipping cream to thin it out and make it easier to spoon/pour into your coconut cluster cups.

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