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
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
Toast the shredded coconut over medium heat, stirring frequently so it doesn’t burn. Remove from the pan and set aside when done.
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.
Stir the coconut into the chocolate and spoon into the muffin liners.
Melt the caramel in the microwave (again on low heat and short increments, stirring in-between).
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.
Make an indent in the middle of each coconut cluster and spoon the caramel into the middle.
Top with flaked sea salt.
*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.