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Spicy Chocolate Coconut Clusters

Recipe adapted from Airlia Shaffer and Elliott Cartee
Author Rebecca Lindamood


  • 4 ounces chili dark chocolate or 4 ounces dark chocolate plus 1/2 teaspoon ground cayenne pepper
  • 4 ounces toasted coconut flakes or plain toasted coconut chips
  • sea salt flakes to taste


  • Line a baking sheet with a silpat, parchment or waxed paper, or foil and set aside.
  • Gently melt the chocolate (and cayenne if using) in a double boiler or in a microwave safe bowl at 50% power (stirring after every 30 seconds) until smooth. Gently toss in the toasted coconut flakes or coconut chips, then spoon into clusters on the prepared pan. If it runs together, don't worry, you can break it up when it solidifies. Immediately sprinkle sea salt flakes over the top. When the clusters have firmed up and cooled completely, break into bite sized pieces and store in an airtight container at room temperature.