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Toasted Coconut & Macadamia Nut Clusters (Mrs. Cavanaugh's CopyCat Recipe)

Crunchy toasted coconut and buttery macadamia nuts folded into silky melted chocolate, scooped, and chilled into bite-size chocolates. This homemade coconut macadamia candy is simple, affordable, and tastes like the famous boxed version.
Prep Time10 minutes
Cook Time8 minutes
Chill Time30 minutes
Total Time48 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, clusters, coconut, easy dessert, macadamia nuts
Servings: 16 candies
Calories: 195kcal
Author: Kim Lange

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

Calories: 195kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 6g | Sodium: 6mg | Potassium: 120mg | Fiber: 3g | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg