Easy Almond Coconut Clusters
Because you all loved my cashew clusters so much, I made these easy and delicious almond coconut clusters. These almond coconut clusters are a healthy and delicious snack anytime of the day. What’s great, is that they come together in under 25 minutes. Plus, you most likely have everything on hand. Enjoy these clusters with a cup of coffee, or as a healthy after-dinner treat. You’re going to love this simple recipe.
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Ingredients Needed for Easy Almond Coconut Clusters
Sliced Almonds – You’ll need one cup of unsalted, unroasted sliced almonds for this recipe. I used Fisher brand. They cook up perfectly and taste amazing in this recipe.
Coconut Flakes – For this recipe, you’ll need 1/2 cup of unsweetened, unsulfured coconut flakes. Smaller flakes work the best. I used Bob’s Red Mill coconut flakes for this recipe. If you use sweetened coconut flakes, be sure to cut back on the chocolate chips so the clusters are not too sweet.
Chocolate Chips – You’ll need 1/3 cup of semi-sweet chocolate chips for this recipe. I used Nestle Toll House chips.
Dried Cherries – For this recipe, you’ll need 1/3 cup of dried cherries. The cherries add texture and subtle sweetness to these clusters that’s hard to beat. I used Mariani brand and they worked perfectly. Plus, they’re so good for snacking.
Egg Whites – You’ll need 2 eggs whites for this recipe. Medium sized eggs work best for this recipe.
Salt – Add 1/8th teaspoon of salt to this recipe. The salt enhances the flavor or the clusters. Option to top the clusters with a few flakes of Maldon sea salt once the clusters come out of the oven.
How to Make Easy Almond Coconut Clusters
Preheat the oven to 400 degrees Fahrenheit. Line a quarter baking tray with parchment paper.
In a mixing bowl, combine the raw sliced almonds, unsweetened coconut flakes, semi-sweet chocolate chips, dried cherries, egg whites and a pinch of salt. Mix well. You want to make sure the ingredients are well coated in the egg white.
Add the cluster mixture to the prepared baking tray. You’ll get 6 large clusters.
Bake for 12-13 minutes. Remove from the oven and let the clusters cool completely before enjoying. Option to top them with a pinch of Maldon sea salt.
Storage
Store extra clusters in an airtight container in the refrigerator for five to seven days. Because this recipe calls for egg whites, which does not have preservatives, you’ll want to refrigerate these clusters to play it safe. Option to freeze these clusters in an airtight container for up to 30 days.
Easy Almond Coconut Clusters
Ingredients
- 1 cup sliced almonds, raw, unsalted, unroasted
- ⅓ cup dried cherries
- ⅓ cup semi-sweet chocolate chips
- ½ cup coconut, unsweetened, unsalted
- 2 egg whites, medium sized eggs
- ⅛ teaspoon salt
- sprinkle Maldon sea salt, optional, finishing touch
Equipment
- 1 large mixing bowl
- 1 quarter sheet baking tray lined with parchment
Instructions
How to Make Easy Cashew Coconut Clusters
- Preheat the oven to 400 degrees Fahrenheit. Line a quarter baking tray with parchment paper.
- In a mixing bowl, combine the raw sliced almonds, unsweetened coconut flakes, semi-sweet chocolate chips, dried cherries, egg whites and a pinch of salt. Mix well. You want to make sure the ingredients are well coated in the egg white.
- Add the cluster mixture to the prepared baking tray. You’ll get 6 large clusters.
- Bake for 12-13 minutes. Remove from the oven and let the clusters cool completely before enjoying. Option to top them with a pinch of Maldon sea salt.
One Comment on “Easy Almond Coconut Clusters”
Yum-yum-yum!! It’s 90 degrees outside but it was definitely worth turning the oven on to make these! Quick and delicious. This recipe is a keeper for sure!
Thank you ❤️