Coconut Clusters

With this sugary confection, serve cups of strong espresso.

Plus: More Dessert Recipes and Tips

  • Servings: MAKES 2 DOZEN

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 cup sugar
  • 1 cup water
  • One 7-ounce package sweetened shredded coconut
  • Salt
  • 1/2 teaspoon pure vanilla extract
  • Freshly grated nutmeg, for sprinkling

How to make this recipe

  1. Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.

  2. Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.

Make Ahead

The clusters can be made up to 6 hours ahead.

Contributed By Published April 1998

478828 recipes/coconut-clusters 2013-12-06T23:19:59+00:00 Marcia Kiesel entertaining|cocktail-party|dinner-party|graduation-party|holiday-open-house|kids-party|new-years-eve|asian|southeast-asian|candy-and-sweets|desserts|20-for-a-crowd|fast|make-ahead april-1998,southeast asian food,coconut candy,Marcia Kiesel,Jamson Whyte,John Erdos,Byron Jeong recipes,coconut-clusters 478828

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5