Seed and Almond Coconut Clusters

by | Aug 28, 2017 | BREAKFAST AND BRUNCH, SNACKS | 0 comments


Seed and Almond Coconut Clusters
Print Recipe
    Servings Prep Time
    32 clusters 10 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    32 clusters 10 minutes
    Cook Time
    15 minutes
    Seed and Almond Coconut Clusters
    Print Recipe
      Servings Prep Time
      32 clusters 10 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      32 clusters 10 minutes
      Cook Time
      15 minutes
      Ingredients
      Servings: clusters
      Instructions
      1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
      2. Store clusters in an airtight container for several days or freeze for up to 2 months.
      Recipe Notes

      I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.