Toasted Coconut & Macadamia Nut Clusters (Mrs. Cavanaugh’s CopyCat Recipe)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These toasted coconut macadamia nut clusters taste just like the famous Mrs. Cavanaugh’s Aloha Clusters, but they’re so easy to make at home. You only need three ingredients, and the flavor is every bit as rich and buttery. Sweet toasted coconut, roasted macadamia nuts, and smooth chocolate come together for a candy that feels fancy but couldn’t be simpler to whip up.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Why You’ll Love This Copycat Recipe for Toasted Coconut Macadamia Nut Clusters
These toasted coconut macadamia nut clusters are a delicious homemade version of the Mrs. Cavanaugh’s Aloha Cluster. You get that same buttery, nutty crunch for a fraction of the price, and they’re fun to make in your own kitchen.
- Only 3 ingredients and no candy thermometer needed
- Cheaper than buying the boxed chocolate macadamia nut candy
- Perfect balance of crunchy, creamy, and sweet
- Ready to chill in under 10 minutes
- Great for gifting, dessert trays, or just snacking straight from the fridge
Ingredients You Need for Homemade Coconut Macadamia Candy (Makes 16 Clusters)
Recreate Mrs. Cavanaugh’s famous chocolate toasted coconut and macadamia nut clusters right at home. This easy recipe features the irresistible crunch of macadamias and the sweet flavor of toasted coconut, all enrobed in rich chocolate. Try your hand at making aloha clusters that transport you straight to the tropics. Perfect for gifting or sharing with friends and family. Get started now and bring a bit of sweetness to your kitchen.
Toasted Coconut & Macadamia Nut Clusters (Mrs. Cavanaugh’s Copycat Recipe)
- 2 cups milk or dark chocolate chips (or chopped chocolate bar), melted
- 1 1/4 cups toasted coconut flakes (add more if you like extra coconut)
- 2/3 cup dry roasted macadamia nuts, coarsely chopped
- Optional: flaky sea salt for topping
Instructions: How to Make Toasted Coconut Macadamia Nut Clusters
- Line a mini muffin pan with paper liners, use a silicone pan, or line a baking sheet with parchment paper.
- To toast the coconut, spread it evenly on a baking sheet and bake at 350°F for 8–10 minutes, stirring once halfway through. Let cool completely.
- In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each, until smooth. Small lumps will melt as you stir.
- Stir the toasted coconut and chopped macadamia nuts into the melted chocolate until well combined. Adjust by adding a little more chocolate or coconut if needed.
- Use a tablespoon scoop to portion the mixture into the liners or onto the parchment sheet. Sprinkle with sea salt if desired.
- Chill in the refrigerator for 30 minutes, or until set. Serve cold or at room temperature.
Storage Tips for Toasted Coconut & Macadamia Nut Clusters
Store your chocolate macadamia nut clusters in an airtight container at room temperature for up to 5 days or in the fridge for 2 weeks. For longer storage, freeze them for up to 2 months. Thaw at room temperature for about 10 minutes before eating. They keep their texture and flavor beautifully when chilled.
More Variations on Easy Chocolate Nut Clusters (Mrs. Cavanaugh’s Copycat Candy Recipe)
- White Chocolate Version: Swap milk or dark chocolate for white chocolate for a creamier flavor.
- Tropical Twist: Add chopped dried pineapple or mango for a fruity punch.
- Extra Crunch: Toss in a few slivered almonds or crushed pretzels for extra texture.
- Mocha Flavor: Mix in 1/2 teaspoon espresso powder for a subtle coffee note.
- Salted Caramel Touch: Drizzle with caramel and sprinkle with sea salt before chilling.
FAQs About Toasted Chocolate Coconut Macadamia Nut Clusters
Can I use sweetened coconut flakes IN THIS macadamia candy recipe?
- Yes. Sweetened coconut gives a chewier texture and a sweeter flavor. If you prefer less sugar, go with unsweetened toasted coconut instead.
Can I make these clusters with white chocolate?
- Definitely. White chocolate pairs beautifully with macadamia nuts and coconut. Just melt gently since it burns faster than dark or milk chocolate.
Are these toasted coconut macadamia nut clusters gluten-free?
- They are naturally gluten-free, as long as your chocolate brand doesn’t contain added gluten ingredients.
Sweet Final Note
These toasted coconut macadamia nut clusters have the perfect mix of chocolate, crunch, and coconut goodness. You can make this Mrs. Cavanaugh’s copycat macadamia candy recipe at home for a quick and satisfying chocolate treat. They’re simple, rich, and so good it’s hard to stop at one !
Follow on Pinterest, Instagram, and Facebook for more easy desserts, candy recipes, and chocolate inspiration.
More Delish Dessert Ideas!
- Chocolate Macadamia Cookies
- Easy S’mores Clusters
- Best-Ever White Chocolate Macadamia Nut Cookies
- Fluffy Chocolate Marshmallow Peanut Clusters
- Fudgy Macadamia Mocha Brownies
Toasted Coconut & Macadamia Nut Clusters (Mrs. Cavanaugh's CopyCat Recipe)
Ingredients
- 2 cups milk chocolate or dark chocolate chips or chopped chocolate bar, melted
- 1 ¼ cups toasted coconut flakes add more if you prefer extra coconut
- ⅔ cup dry roasted macadamia nuts very coarsely chopped (add more if you like)
- Optional: flaky sea salt for topping
Instructions
- Line a mini muffin pan with paper liners or line a baking sheet with parchment.
- If the coconut is not toasted, spread it on a baking sheet and bake at 350°F for 8 to 10 minutes, stirring once, until lightly golden. Cool completely.
- Place chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring between each, until smooth.
- Stir in toasted coconut and chopped macadamia nuts until evenly coated. Adjust the ratio with a little more coconut or chocolate to reach your preferred texture.
- Scoop heaping tablespoons into the prepared liners or onto the parchment. Sprinkle sea salt on top if using.
- Chill for about 30 minutes, until firm. Serve cold or at room temperature.
Notes
- Storage: keep clusters in an airtight container at room temperature up to 5 days or refrigerate up to 2 weeks. Freeze up to 2 months.
- Chocolate options: milk chocolate is sweeter, dark chocolate gives a richer flavor. Use dairy free chocolate if needed.
- Flavor ideas: add a handful of chopped dried pineapple for a tropical twist, mix in espresso powder for mocha, or drizzle with caramel before chilling.
- Shape tip: For neat, uniform candies, use a mini muffin liner or silicone mold. For a more rustic look, just drop spoonfuls onto parchment paper.
Nutrition
