2 Ingredient Chocolate Coconut Candy Clusters Food

COCONUT CLUSTERS

Steps:

• In a microwave-safe bowl or stovetop, add the chocolate chips. Melt them in 20-second spurts until melted.
• Fold through the coconut flakes and mix well until fully incorporated.
• Using an ice cream scoop, scoop out portions of the mixture and place them on a lined tray.
• Refrigerate the coconut clusters for 20 minutes, or until firm.
• Remove them from the refrigerator and sprinkle with sea salt and enjoy.

COCONUT CLUSTERS

Steps:

• Measure the coconut and chocolate chips into a large bowl. Warm the chocolate and coconut in the microwave for 1-3 minutes or until the chocolate begins to melt. Alternatively, you can melt the chocolate over a double boiler on the stove top.
• Stir the coconut mixture with a spoon until all the crunchy coconut is covered with chocolate.
• Scoop 1-2 tablespoons of the mixture onto a sheet pan or baking sheet, or use a cookie spoon to measure out the clusters. Top with optional seeds or sea salt.
• Next, place in the freezer for 10-15 minutes, or until the chocolate sets.
• Store leftover coconut clusters in an airtight container in the refrigerator.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

UNBELIEVABLE TWO-INGREDIENT CHOCOLATES

Steps:

• Roll a rolling pin over the bag of potato chips until very fine crumbs form.
• Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.