Ingredients with Measurements:
- 1 cup shredded coconut
- 1/2 cup caramel sauce
- 1/4 cup chopped almonds
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread the shredded coconut on a baking sheet lined with parchment paper.
3. Toast the coconut in the oven for 5-7 minutes or until golden brown.
4. In a small saucepan, heat the caramel sauce over medium heat until it starts to bubble.
5. Add the toasted coconut and chopped almonds to the caramel sauce and stir until well combined.
6. Drop spoonfuls of the mixture onto the parchment paper-lined baking sheet.
7. Let the clusters cool and harden for 10-15 minutes.
8. Melt the dark chocolate chips in a microwave-safe bowl for 30-second intervals, stirring in between, until fully melted.
9. Drizzle the melted dark chocolate over the clusters.
10. Melt the white chocolate chips in a separate microwave-safe bowl for 30-second intervals, stirring in between, until fully melted.
11. Drizzle the melted white chocolate over the clusters.
12. Let the clusters cool and harden for another 10-15 minutes.
13. Serve and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12 clusters
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 14g
- Protein: 2g
Substitutions for ingredients:
- You can substitute the almonds with any other nuts of your choice.
- You can use milk chocolate or semi-sweet chocolate instead of dark chocolate.
- You can skip the white chocolate drizzle if you prefer.
Variations:
- You can add dried cranberries or raisins to the mixture for a fruity twist.
- You can sprinkle sea salt on top of the clusters for a sweet and salty flavor.
Tips and tricks:
- Make sure to watch the coconut closely while toasting it in the oven to prevent burning.
- Use a small cookie scoop to make the clusters uniform in size.
- You can store the clusters in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the clusters in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the clusters in the microwave for 10-15 seconds to soften the caramel.
Presentation ideas:
- Arrange the clusters on a platter and sprinkle some shredded coconut on top for a decorative touch.
Garnishes:
- Shredded coconut
- Sea salt
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit
- Cheese plate
Troubleshooting advice:
- If the caramel sauce is too thick, you can add a splash of milk to thin it out.
Food safety advice:
- Make sure to use oven mitts when handling the baking sheet and hot caramel sauce.
Food history:
- Coconut caramel clusters are a popular candy in many countries, including the Philippines and Thailand.
Flavor profiles:
- Sweet
- Nutty
- Chocolatey
Serving suggestions:
- Serve the clusters as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Taste: Sweet, Creamy, Coconutty, Caramelized