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Toasted Coconut Clusters

Toasted Coconut Clusters

These toasted coconut clusters are a copycat from a Costco favorite. Perfect for snacking. Great on top of yogurt and ice cream. 
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 193kcal
Author Holly


  • 16 oz coconut chips
  • ¾ cup pumpkin seeds
  • ½ cup sunflower seeds
  • cup chia seeds
  • ¼ cup coconut sugar
  • ½ cup brown rice syrup warm


  • Preheat oven to 350 degrees.
  • In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
  • Add in warmed brown rice syrup and toss to coat all ingredients.
  • Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about ½" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
  • Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.



Serving: 1c | Calories: 193kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Sodium: 331mg | Fiber: 4g | Sugar: 14g