The quantity depends, of course, on the size of the clusters. Typical sized clusters, this yields about 18 clusters.
Ingredients:
- 18 Ounces Sugar Free Chocolate Chips (such as Lily’s), Dark or Milk
- 10 Ounces Unsweetened Coconut, Toasted
- 8 Ounces Toasted Chopped Pecans
Directions:
- Preheat oven to 325℉
- Line a baking sheet with parchment paper. (For the final cooling step it’s helpful if it will fit into the fridge. It can cool and harden on the countertop, it just takes longer.)
3. Spread coconut out on lined pan in a thin layer. Bake at 325℉. Check every 5 minutes and stir, being careful not to burn yourself, until the coconut is the desired color. This should take about 10-15 minutes.
- Being careful not to burn yourself, add toasted coconut to large mixing bowl.
- Raise oven temp to 350℉
- Using same parchment lined baking pan, spread pecans into a single layer.
7. Bake pecans in 350℉ oven for about 8 minutes, until golden and fragrant.
- Remove pecans from oven and add to large mixing bowl with coconut, being careful not to burn yourself.
- Turn oven off, you won’t need it anymore for this recipe.
- Heat sugar free chocolate chips over double boiler until completely melted, stirring and being careful not to scorch it. Chocolate will “break” if it is overheated.
- Pour melted chocolate over coconut and pecans and stir until completely coated.
- Use a cookie scoop, or utensil of your choosing, drop and shape clusters on parchment lined pan.
- Place in refrigerator for about an hour, or leave on countertop, to cool until firm.
Clusters do not need to be refrigerated after cooling.
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